A gooey sticky tart that looks more complicated than it is. A shortcrust pastry tart (pâte brisée) filled with Frangipane, topped with honey coated figs and baked until the filling is set to the touch, but remains a little oozey in the middle.
The pastry is a great all-purpose dough with a buttery, flaky crust and can be used for both sweet and savoury tarts. So simple to make. 200g of flour and 1 large pinch of salt – heaped onto your work counter, make a little well in the flour and crack an egg into it. Take 125g of butter from the fridge and cut into small cubes. Mix together all the ingredients with your fingers until all the butter is rubbed in, creating a sandy, crumby dough. Pour a tablespoon of cold milk over the dough and use your hands to bring the dough together, kneading it until it is smooth. Shape the dough into a ball, wrap in clingfilm and leave in the fridge for at least an hour.
Preheat your oven to 200C and butter the inside of your tart dish. Lightly flour the work counter and roll out the dough into a thin disc. Fit the dough into your tart dish, pressing down into the edges. Trim the top of the pastry and gently prick the bottom of the tart with a fork. Pop the dish into the fridge for 20 mins to let the pastry chill. After 20 mins line tart dough with greaseproof paper. Fill the paper with baking beads, dry beans or rice. Bake for 20 minutes, remove the greaseproof paper and bake for a further 15 mins until the pastry is golden.
To make the Frangipane – take 75g of ground almonds, 75g of sugar, 75g of butter and 1 egg. I don’t have food processor – so just threw them into a blender and pulsed until it turns into a thick sticky paste. Scoop into the pre-baked tart. Decorate with figs cut into quarters. Drizzle over some honey. Bake in the oven for 30 mins. Transfer to a wire rack to cool. Remove tart from ring. Sprinkle with icing sugar.