Fig Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the almond cream filling:</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">100g ground almonds</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">1 tbsp all-purpose flour</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">8-10 fresh figs, halved or quartered</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">1 tbsp fresh lemon juice</li><li class="ingredients-single-item">30g flaked almonds</li><li class="ingredients-single-item">Icing sugar for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable bottom</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the shortcrust pastry. If using a food processor, pulse the flour, salt, and icing sugar to combine. Add the cold cubed butter and pulse until the mixture resembles breadcrumbs (keeping butter cold creates steam during baking, resulting in flaky pastry). If making by hand, rub the butter into the dry ingredients with your fingertips until crumbly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice water, pulsing or stirring until the dough just begins to come together. If needed, add the remaining tablespoon of water – the dough should hold together when pinched but not feel sticky. Turn onto a lightly floured surface, shape into a disk, wrap in cling film and refrigerate for at least 30 minutes (this relaxes the gluten and firms the butter).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). Roll the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin with a slight overhang. Work quickly to keep the dough cool, which prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Carefully transfer the pastry to your tart tin, gently pressing it into the fluted edges. Trim any excess pastry, leaving a small overhang to account for shrinkage. Prick the base with a fork several times, then line with parchment paper and fill with baking beans. Blind bake for 15 minutes until the edges begin to turn golden.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove the parchment and baking beans, then return to the oven for another 5 minutes until the base looks dry and set but not browned. The pastry should be par-baked but not fully cooked, as it will bake further with the filling. Set aside to cool while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the almond cream, beat the softened butter and sugar until pale and creamy (about 3 minutes). This creates air pockets for a lighter filling. Mix in the ground almonds, then add the eggs one at a time, beating well after each addition. Finally, fold in the flour and vanilla extract until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spread the almond cream evenly into the cooled pastry case. Arrange the fig halves or quarters on top in a circular pattern, pressing them slightly into the cream but leaving them partially exposed (they'll sink further during baking). Scatter the flaked almonds between the figs.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 30-35 minutes until the almond filling has risen and turned golden brown, and a skewer inserted into the center comes out clean. The filling should be set but with a slight wobble – it will continue to firm up as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the tart is baking, warm the honey and lemon juice in a small saucepan until runny. When you remove the tart from the oven, immediately brush this glaze over the hot figs and filling. This adds shine and locks in moisture, preventing the figs from drying out.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to cool in the tin for 15 minutes before carefully removing it to a wire rack to cool completely. The cooling time allows the filling to set properly and flavors to develop. Just before serving, dust lightly with icing sugar for an elegant finish. This tart is wonderful slightly warm or at room temperature, perhaps with a dollop of crème fraîche or vanilla ice cream.</li></ol>