Jamie Oliver

Almond tart with figs

Thanks for voting. Why not leave a comment
Rate
(44)

Almond tart with figs

Serves 12
DifficultyNot too tricky
Nutrition per serving
  • Calories
    550
    28%
  • Fat
    39g
    56%
  • Saturates
    14g
    70%
  • Protein
    9g
    20%
  • Carbs
    43g
    17%
  • Sugar
    27g
    30%
  • Salt
    0.2g
    3%
  • Fibre
    1.2g
    -

Of an adult's reference intake

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

Nutrition per serving
  • Calories
    550
    28%
  • Fat
    39g
    56%
  • Saturates
    14g
    70%
  • Protein
    9g
    20%
  • Carbs
    43g
    17%
  • Sugar
    27g
    30%
  • Salt
    0.2g
    3%
  • Fibre
    1.2g
    -

Of an adult's reference intake

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

ADVERTISEMENT
Tap For Method

Ingredients

  • 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
  • 1 orange , zest and juice of
  • 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
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

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.

Tip

View Comments

Jamie's world