Almond tart with figs

almond tart

Serves 12 to 16

  • 375 g sweet shortcrust pastry

  • 1 heaped tablespoon plain flour, plus extra for dusting

  • 250 g blanched almonds

  • 250 g golden caster sugar, plus extra for sprinkling

  • 250 g cold unsalted butter, cut in to cubes

  • zest and juice of 1 orange

  • 1 vanilla pod, halved lengthways and seeds scraped out

  • 3 large free-range eggs

  • 10 whole ripe figs

  • Optional:

  • 1 tablespoon icing sugar, to serve

  • Optional:

  • a small tub of crème fraiche, to serve

Preheat the oven to 180°C/350°F/gas 4. Roll the pastry out on a clean floured surface until it's about 0.5cm thick, then unroll it over a 28cm loose-bottomed tart tin. Ease the pastry into the tin, pushing it into the corners and trimming away any overhanging pastry. Prick the base of the tart all over with a fork, then chill in the fridge for around 30 minutes. Blind bake for 10 to 12 minutes, or until golden, then remove from the oven.



Whiz the almonds in a food processor until really fine, then add the sugar, butter, ½ the orange zest and the vanilla, then whiz again. Crack in the eggs, blitz, then add the flour and blitz one final time. Spoon the mixture into the pastry case, then spread and push it out to the edges in an even layer.



Remove the stems from the figs, score each one on the top in the shape of a cross, then using your thumbs push up from the base to open them right out like a flower. Push them randomly into the top of the tart, sprinkle them with sugar, then bake in the oven for around 40 to 50 minutes, or until golden and set. Leave to cool before serving.



Optional: Add the icing sugar and crème fraiche to a bowl with the remaining orange zest and a good squeeze of juice, then mix well before serving alongside the tart, if you like.

Nutritional Information

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Method

Preheat the oven to 180°C/350°F/gas 4. Roll the pastry out on a clean floured surface until it's about 0.5cm thick, then unroll it over a 28cm loose-bottomed tart tin. Ease the pastry into the tin, pushing it into the corners and trimming away any overhanging pastry. Prick the base of the tart all over with a fork, then chill in the fridge for around 30 minutes. Blind bake for 10 to 12 minutes, or until golden, then remove from the oven.

Whiz the almonds in a food processor until really fine, then add the sugar, butter, ½ the orange zest and the vanilla, then whiz again. Crack in the eggs, blitz, then add the flour and blitz one final time. Spoon the mixture into the pastry case, then spread and push it out to the edges in an even layer.

Remove the stems from the figs, score each one on the top in the shape of a cross, then using your thumbs push up from the base to open them right out like a flower. Push them randomly into the top of the tart, sprinkle them with sugar, then bake in the oven for around 40 to 50 minutes, or until golden and set. Leave to cool before serving.

Optional: Add the icing sugar and crème fraiche to a bowl with the remaining orange zest and a good squeeze of juice, then mix well before serving alongside the tart, if you like.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 550
    28%
  • Carbs 43g
    17%
  • Sugar 27g 30%
  • Fat 39g 56%
  • Saturates 14g 70%
  • Protein 9g 20%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 375 g sweet shortcrust pastry

  • 1 heaped tablespoon plain flour, plus extra for dusting

  • 250 g blanched almonds

  • 250 g golden caster sugar, plus extra for sprinkling

  • 250 g cold unsalted butter, cut in to cubes

  • zest and juice of 1 orange

  • 1 vanilla pod, halved lengthways and seeds scraped out

  • 3 large free-range eggs

  • 10 whole ripe figs

  • Optional:

  • 1 tablespoon icing sugar, to serve

  • Optional:

  • a small tub of crème fraiche, to serve