Fig & almond tart

Fig & almond tart

Enjoy this custardy tart cold – if there’s any left over!

By , 21 September 2015

(2 votes)

Fig & almond tart

  • 1 Hour 20 Mins

  • Serves: 8

Nutritional Info
Each 138g serving contains

  • Energy

    1796KJ

    429KCAL

    21%

  • Fat

    29.7g

    high

    42%

  • Saturates

    13.5g

    high

    67%

  • Sugars

    12.8g

    med

    14%

  • Salt

    0.5g

    med

    8%
of your reference intake.
Typical energy values per 100g: 1301kJ/311kcal.
Ingredients
  • 375g ready-made sweet dessert pastry (or shortcrust pastry)
  • Flour, for rolling out
  • 75g ground almonds
  • 75g caster sugar
  • 200g Asda Good for you Crème Fraîche
  • 3 large free-range eggs
  • 1/4 tsp vanilla extract
  • 5 fresh figs
Method

  • Pre-heat the oven to 200C/180C fan/Gas 6. Roll out the pastry on a lightly floured surface until it’s the thickness of a pound coin. Use it to line a 20cm flan tin. Prick the base, lay a piece of foil on the pastry and weigh it down with baking beans. Bake for 10 minutes then remove the foil and beans. Reduce the oven to 180C/160 Fan/Gas 4 and cook the pastry for a further 5 minutes.

  • Beat the almonds, sugar, crème fraîche, eggs and vanilla extract until smooth. Pour into the flan case.

  • Trim the figs, cut each one into 4 slices and arrange on top of the filling. Bake for 35-40 minutes or until the filling has just set.