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    Almond figgy tarts

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    Almond figgy tarts

    These little tarts are wonderfully jammy yet light with crisp flaky pastry 

    • Vegetarian
    • Preparation time: 25 minutes
    • Cooking time: 30-35 minutes + cooling
    • Total time: 55-60 minutes + cooling

    Makes: 6


    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. 

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