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Fig and Almond Tart

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A delicious dessert during the fig season.

A delicious dessert during the fig season.

Ingredients

Serves: 6

Metric Cups

For the First Set

  • 1 shortcrust pastry
  • 250 millilitres milk
  • ½ vanilla pod
  • 2 tablespoons cornflour
  • 2 tablespoons caster sugar
  • 1 egg

For the Second Set

  • 2 tablespoons butter
  • 60 grams ground almonds
  • icing sugar (to taste)
  • 1 egg
  • 5 fresh figs

For the First Set

  • 1 shortcrust pastry
  • 9 fluid ounce milk
  • ½ vanilla bean
  • 2 tablespoons cornstarch
  • 2 tablespoons superfine sugar
  • 1 egg

For the Second Set

  • 2 tablespoons butter
  • 2⅛ ounces almond meal
  • confectioners' sugar (to taste)
  • 1 egg
  • 5 fresh figs

Method

Fig and Almond Tart is a community recipe submitted by munichgirl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven on 180°C.
  • A short crust pastry (I use a 28 cm tin, and make an unsweetened pastry, but you could just as well make a sweet one)
  • Make a custard with the first set of ingredients, heating the milk to boiling point with the split vanilla pod from which you have scraped the beans.
  • In a bowl, beat together the other ingredients and when the milk boils, pour it over them and beat before returning the whole to the heat, beating all the while until it thickens. Let the custard cool for five minutes, then add the second set of ingredients, beating in between.
  • Now take your pastry-lined tin and spread the almond cream on it. Take five (or more)fresh black figs, washed and dried, cut the dry end of the stems and cut them in a star pattern, but not quite to the bottom, spread them like flowers and lay them on the cream, fill the gaps with fig wedges and bake in the preheated oven for30-40 mins until golden. Let it rest five mins in the tin then cool on a wire rack.
  • Eat warm or cold. Enjoy ;)
  • Preheat the oven on 180°C.
  • A short crust pastry (I use a 28 cm tin, and make an unsweetened pastry, but you could just as well make a sweet one)
  • Make a custard with the first set of ingredients, heating the milk to boiling point with the split vanilla bean from which you have scraped the beans.
  • In a bowl, beat together the other ingredients and when the milk boils, pour it over them and beat before returning the whole to the heat, beating all the while until it thickens. Let the custard cool for five minutes, then add the second set of ingredients, beating in between.
  • Now take your pastry-lined tin and spread the almond cream on it. Take five (or more)fresh black figs, washed and dried, cut the dry end of the stems and cut them in a star pattern, but not quite to the bottom, spread them like flowers and lay them on the cream, fill the gaps with fig wedges and bake in the preheated oven for30-40 mins until golden. Let it rest five mins in the tin then cool on a wire rack.
  • Eat warm or cold. Enjoy ;)
  • Tell us what you think