Fig Almond and Honey Tart

Figs are in season and if you're lucky enough to have a tree (or a friend/neighbour), you can save yourself big bucks because they cost a small fortune from the fruit and vegetable shop. Luckily I got sent a box full from my mother in law's tree and they were the perfect level of ripeness. 

The tart recipe itself is an adaptation of the Rhubarb and Frangipane tart I posted a few years ago. 

Ingredients (serves 8-10): 

• 200g plain flour
• 1/4 tsp salt
• 100g butter, cold and cubed 
• 1 egg yolk
• 2 tablespoons of iced water
• 8 - 10 fresh figs
• 125g butter, room temp.
• 100g caster sugar
• 4 heaped tablespoons of honey 
• 2 eggs
• 1 1/2 cups ground almonds
• 45g plain flour 
• 2 tbsp honey, for drizzling
• lightly whipped cream or thick yogurt to serve
• optional: extra honey roasted figs to serve

In a bowl place cubed butter, flour and salt. Rub together using fingers until it resembles breadcrumbs. To speed up the process you can do this in a food processor, which makes it very quick and easy, but less therapeutic. Once rubbed in, add the beaten egg yolk and chilled water, mix to form a firm dough. Cover loosely in glad wrap and chill 30 mins.

Make a cup of tea and relax for a bit.
Grease a 22cm tart tin and preheat oven to 180 degrees.

Remove pastry from the fridge and roll out on a lightly floured surface. Press gently into the greased tin and trim edges.

To make the filling, cream the 125g of room temperature butter and caster sugar till light and fluffy. Add the eggs one at a time, then honey, flour and almonds. Mix well. Spoon this filling into the pastry.

Prepare the figs by trimming off the stalk end and any really soft parts from the bottom. Slice in half, and arrange the figs cut side up on the almond filling, gently pressing into the filling.
Warm a couple of tablespoons of honey and drizzle or brush this over the top of the tart, making sure to cover the figs.

Bake at 180 degrees Celsius for 50 mins.
Eat warm or at room temperature served with lightly whipped cream* (or yogurt) and more grilled figs**. 

*When whipping the cream, add another spoon of honey to sweeten 

** To grill the figs prepare as above, washing, trimming the top, and slicing in half. Arrange in a roasting dish cut side up and brush with some warmed honey. Turn the grill in your oven on high and place the roasting dish just underneath the grill. Grill for 5-10 minutes checking often, remove from the oven when they start to get golden. Serve warm with the tart and cream.