Fig season is here. Time to make a fresh fig and raspberry frangipane tart

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Ripe figs may look a little past their best, but they are definitely the best for flavour, so don’t be afraid to choose the ones that look a little less firm than their neighbours.

Here is the recipe (I’ve not bothered with the pastry bit).

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Fresh fig and raspberry frangipane tart

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8-10 ripe figs

Handful of raspberries

125 g unsalted butter, softened
125 g caster sugar
125 free-range eggs (about 2 to 3 whole eggs), beaten lightly
125 g ground almonds, plus sliced almonds for sprinkling

2 tbsp apricot jam (to glaze)

Precooked pastry case (ideally 28 to 30 cm diameter)

 

Method

  1. Preheat the oven to 190°C/170°C fan/gas mark 5, with a baking sheet placed in the middle.
  2. Cut the figs in half (if large) or quarters and set aside.
  3. Place the butter and sugar in a food processor and blend until creamy, then add half of the eggs, blend to mix, then add half of the ground almonds and blend again, and repeat to add the rest of the eggs and almonds.
  4. Spread the frangipane over the base of the cooked pastry case, then arrange the figs and raspberries on top. Don’t push them down (they will get swamped in frangipane when the tart is cooked). Sprinkle over a few sliced almonds.
  5. Sit the tart tin on a hot baking sheet in the oven, and bake for 45 to 50 minutes until the pastry is crisp and the tart is golden brown. Leave in the tin to cool.
  6. Place the apricot jam and 2 tbsp water in a small pan, bring to the boil while stirring and reduce a little, then brush the glaze over the top of the tart.
  7. Remove the tart from the tin when cold. Serve with clotted cream!

 

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