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Fig & almond frangipane
Here, the traditional sweet, nutty filling is tempered by some rather grown-up figs, which are slowly stewed in rich, red wine. Be careful who you serve this to as they may start turning up unannounced.
Serves 8-10
For the pastry
200 g plain flour
40 g icing sugar
100 g cold butter, cut into 1cm cubes
50 g ground almonds
Small pinch of fine sea salt
Zest from an orange
1 free range egg, beaten
For the frangipane filling
150 g unsalted butter, softened
150 g light muscovado sugar
3 eggs
150 g ground almonds
1 tablespoon plain flour
1 teaspoon vanilla paste
Juice and zest of a lemon
8 figs, quartered
50 g runny honey
For the stewed figs
3 tablespoons light soft brown sugar
100 ml red wine
6 figs, quartered
For the whipped mascarpone
150 g mascarpone
3 tablespoons icing sugar
1 tablespoon vanilla paste
You’ll also need 1 x 23 cm loose bottomed tart tin
1. Sieve the flour and icing sugar together in a bowl or food processor. Rub the butter in with your fingers or blitz in the food processor until the mixture resembles fine breadcrumbs. Mix in the almonds, salt, orange zest and egg until the dough comes together in a ball. If it looks too dry, add a couple of tablespoons of ice-cold water to bring it together. Pat the dough into a wide, 3cm thick round, cover with clingfilm and place in the fridge for an hour.
2. On a lightly floured surface, roll out the pastry to about 3 mm thick and line your tin with it, making sure the edge of the pastry stands a little proud above the rim. Trim the edges, prick the base with a fork and return to the fridge for 30 minutes.
3. Preheat the oven to 180C/fan 160C/Gas Mark 5.
4. Lay a sheet of baking parchment over the top and fill the tin with baking beans to the rim. Carefully place the tart in the middle of the oven and bake for 15 minutes. Lift away the parchment and beans and return the tin to the oven for 15 more minutes to crisp up the base. Remove from the oven to cool, but leave the oven on at the same temperature.
5. Beat the butter and sugar for the frangipane filling in the bowl of an electric mixer until light and fluffy. Add the eggs, one by one, beating to incorporate each time. Fold in the almonds, flour, vanilla, lemon (zest and juice), then scrape the mixture into the cooled tart tin. Arrange the figs over the top, pushing them into the frangipane mix as you go.
6. Bake the fig frangipane in the oven for 40 minutes, until a skewer inserted comes out clean. While the tart is still warm, brush over the honey.
7. For the figs, add the sugar to the pan until it just starts to catch and melt at the sides. Pour in the wine (it will spit a little), and boil for 2-3 minutes until the mixture thickens slightly and turns glossy. Stir in the figs and allow them to warm through and soften for a minute before removing the pan from the heat.
8. Beat the mascarpone together with the vanilla and icing sugar. Once the tart is completely cool, slice into 8 and serve each slice with a dollop of the mascarpone on the side and a little of the stewed fig spooned over.