Fig & almond tart
- 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
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.