Save to your scrapbook
Almond figgy tarts
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.