Fig and Almond Custard Tart

Makes: 1 heavenly tart

Takes: prep is about 30 mins to make the pastry (which then needs to chill for at least 2 hours. Filling takes about 15 mins.

Bakes: pre-heat the oven to 180C/GM4; you will need to blind bake the pastry for about 10-15 mins. The tart will take about 20mins. Grease and flour a loose-bottomed 9” tart tin.

Ingredients
Pastry –
• 250g plain flour
• 75g caster sugar
• 50g ground almonds
• 140g unsalted butter (cold)
• 1 egg + 1 yolk
• 1tsp grated lemon zest
• 1 tsp brandy
• pinch of salt

Filling –
• 160g ground almonds
• 135g butter
• 135g caster sugar
• 55g plain flour
• 1 tablespoon almond essence or almond liqueur
• 2 large eggs
• 6-8 fresh figs

Method
To make the pastry:
Add the flour, sugar and almonds to a mixing bowl. Next divide the butter up into cubes and rub these into the dry ingredients until you have a fine crumb (like you’re making a crumble topping). Add the lemon zest, salt, brandy and egg plus yolk and mix together with your hands to form a ball. Pate sucre is a very soft dough – don’t be alarmed. Wrap and pop it into the fridge until you are ready to use it.

Roll out the dough at room temperature until large enough to sit in your tin with its edges poking over the side. Lightly press the pastry into the sides of the tin. Prick the base a few times with a fork; line with baking parchment and fill it with baking beans and pop it into the oven to cook for about 10 mins. After it’s started to turn golden brown, remove it from the oven and take out the parchment.

To make the filling:
Cream the butter and sugar in a mixing bowl until pale and soft. Beat in the eggs, a little at a time; add the essence/liqueur, then stir in the almonds and flour. The mix should be fairly light and fluffy.

Next, transfer your filling into the tin and level it off.

Finally, arrange the sliced figs in a chefy, arty way on top and pop the tart back into the oven to cook. If it is browning too much on the top, cover with foil and continue the bake.

Serve hot or cold with a drizzle of honey and some whipped greek yoghurt or crème fraiche or indeed with just a good old cup of Earl Grey tea.