Almond and fig tart
The best thing about this tart is that it can be adapted to whatever fruit is in season. Try using stone fruits or even pears or apples.
ALMOND AND FIG TART
130 g unsalted butter, softened
¾ cup caster sugar (165g)
1 tbsp. finely grated lemon rind
1 tbsp. finely grated orange rind
1 vanilla bean split and scraped
1 ½ cups almond meal (180g)
½ cup plain flour (75g), sifted
½ tsp baking powder
1 cup flaked almonds
6 figs, quartered
¼ cup honey
Preheat oven to 160°C. Lightly grease a 28cm fluted loose-bottomed tart tin. Place the butter, sugar, lemon and orange rind and vanilla seeds in the bowl of an electric mixer and beat for 6–8 minutes, or until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Add the almond meal, flour and baking powder and mix to combine. Fold in the flaked almonds. Spoon into the tart tin and spread until smooth.
Place the figs into the almond filling, pressing down slightly. Place the tart tin on a baking tray and cook for 45 minutes, or until golden. Remove from the oven and, while still hot, brush with the honey. Makes 1 tart.