Fig and honey tart
Fig season is a firm favourite in my calendar. Juicy, mild, fragrant figs are a delicious match with honey. This tart is perfect for these longer autumn evenings when watermelon and ice-cream dripping out of the cone gets replaced with real puddings and we start to hunker down for the winter; just like the bees are doing.
1 block of store bought sweet short pastry (or make your own - you will be rewarded with a much better taste)
2-3 tablespoons honey
2 tbsp honey
3/4 cup ground almonds
2 tsp flour
Preheat the oven to 180ºC.
Roll the pastry out to about 5mm thick and use it to line a greased tart tin. Trim the pastry around the top edge and gently press it into the tin’s edges and sides. Put the pastry lined tin in the fridge to cool while you prepare the frangipane.
To make the frangipane, cream the butter and honey until light and fluffy. Add the egg and beat well to incorporate. Using a wooden spoon, gently stir in the ground almonds and flour.
Remove the tin from the fridge and spread the frangipane out in the bottom of the tin to cover the pastry.
Slice the figs into about 4 slices and lay the slices over the frangipane layer. Melt the honey if it’s solid and pour it over the figs. Be generous with the honey; it adds a beautiful flavour.
Bake the tart in the oven for 30 minutes until golden brown and the frangipane and pastry are cooked through.