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Honeyed fig and almond tart

Honeyed fig and almond tart

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This tart tastes great in the winter when served hot and brilliant in the summer when served cold. A truly year-round treat

Serves: 6-8

Ingredients

This tart is delicious served with creamy mascarpone cheese. You can also sprinkle a little extra cinnamon over the top.

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Pastry:

175g (6oz) self-raising flour
30g (1oz) ground almonds
50g (1¾ oz) icing sugar
125g (4oz) unsalted butter
3-4tbsp milk

Filling:

125g (4oz) light soft brown sugar
150g (5oz) ground almonds
1tsp ground cinnamon
5-6 figs, quartered
3tbsp runny honey
30g (1oz) flaked almonds
Mascarpone cheese, to serve
Extra cinnamon, to decorate, optional
Baking sheet
23cm (9in) round fluted flan tin

Method

Set the oven to fairly hot, 200°C (400°F, gas mark 6). Place a baking sheet in the oven to heat up.
To make the pastry: Mix together flour, ground almonds and icing sugar and rub in the butter. Add enough milk to bind the dough together. Roll out the dough and use it to line the flan tin. Prick the base of the pastry.
To make the filling: Mix together brown sugar, almonds and cinnamon. Reserve 4tbsp of this mixture and spread rest over base of the pastry case. Arrange figs on top and drizzle the honey over. Sprinkle the reserved crumble mixture on top.
Put the tart on the heated baking sheet and bake for 15 mins. Remove from the oven and sprinkle flaked almonds over, then return to oven for 15-25 mins until cooked, covering the top with baking parchment if it browns too quickly. Serve the tart hot, warm or cold.

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Nutritional information per portion

Calories 470(kcal)
Fat 28.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.