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Almond figgy tarts
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These little tarts are wonderfully jammy yet light with crisp flaky pastry
Flour for dusting
2 x 320g packs Jus-Rol Shortcrust Pastry Sheets
125g unsalted butter, softened
125g Waitrose Golden Caster Sugar
3 medium free-range eggs
150g ground almonds
6 tsp Bonne Maman Fig Conserve
3 ripe fresh figs, stalks trimmed and halved lengthways
50g Waitrose Demerara Sugar
500g tub Waitrose 1 Madagascan Vanilla Custard
Zest of 3 clementines
1. Preheat the oven to 200°C, gas mark 6. Dust a work surface with flour and lay out the pastry. Using a 12cm round cutter, cut out 3 circles from each sheet.
2. Line 6 x 10cm fluted tart tins with the pastry, making sure it reaches over the sides. Prick with a fork, then line with crumpled sheets of baking parchment and baking beans or rice. Place the tarts on a baking sheet, then blind-bake for 10 minutes. Remove the beans and paper and bake for a further 5 minutes until the bottoms are golden. Reduce the oven temperature to 180°C, gas mark 4.
3. For the almond mix, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, whisking well between each one. Fold in the almonds.
4. Spread 1 tsp fig conserve in the bottom of each tart shell, then divide the almond mix among the tarts. Add a fig half then scatter with the demerara. Bake for 15-20 minutes until golden.
5. Warm the custard, stir in the clementine zest and serve with the warm tarts.
Typical values per serving:
Excluding the custard
This recipe was first published in October 2017.
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