Fresh Fig Tart
Perfect for summer days, lovely soft figs in a heavenly sponge batter, drizzled with honey. Serve with Earl Grey tea, or lots of iced home-made lemonade. Freeze the summer bounty of figs, then recreate the feelings of summer in the dead of winter. Served with a good cappuccino coffee, it will be just the ticket.
Serves 6 – 8
125 g softened butter (125 ml) 150 g castor sugar (185 ml) 110 g cake flour (200 ml)
2 ml salt
10 ml baking powder
3 large eggs, beaten
100 g blanched almonds, ground (250 ml)
50 g blanched almonds, chopped (125 ml)
8 – 10 fresh figs, washed and cut in halves, lengthwise
30 ml honey or 80 ml fig jam or fig preserve, chopped with juice
- Preheat oven to 180oC/160oC fan/Gas mark 4.
- Grease a 23 – 26 cm loose-bottomed pan. Place baking paper on the base; grease again.
- In the bowl of an electric food mixer, cream the butter and castor sugar together, until light and fluffy.
- Sift together the cake flour, salt, and baking powder.
- Add dry ingredients alternately with the beaten eggs, mixing together gently on low speed.
- Add the ground and chopped almonds; mix together.
- Place mixture into prepared pan, levelling off the surface.
- Press figs, cut side uppermost into the cake batter. Arrange in an attractive pattern, covering the surface of the cake.
- Bake for 50 – 60 minutes, until a skewer comes out cleanly.
- Immediately drizzle honey or warmed fig jam or preserve over the surface of the tart. Allow to stand in the pan for at least 10 minutes.
- Turn out and cool.
- Serve with crème fraiche, whipped cream, mascarpone cheese, or ice-cream.