recipes
Fig and almond tart
2020-12-12
Ingredients
For the pastry
- 175g margarine (Stork)
- 90g icing sugar
- 250g plain flour
- 1 egg yolk
- pinch salt
For the filling
- 200g margarine (Stork)
- 200g sugar
- 2 eggs
- 200g pure ground almonds
- 2 tbsp. flour
- 1 tsp vanilla extract
- 1 tbsp. orange and lemon zest
- 200g fresh figs, sliced
You will also need
- 1 tbsp. melted butter
- 1ctbsp sugar
- 70g apricot jam, heated
- 2 tbsp. prickly pear liqueur
- Toasted almonds and chocolate decorations
Method
For the pastry, mix together the margarine, icing sugar, flour and salt until the mixture resembles breadcrumbs then mix in the egg yolk and enough water to make a smooth pastry. Use to line a 22cm flan tin. Next, make the filling by beating together the margarine and sugar until light and fluffy then beat in the eggs one at a time. Fold in the flour and almonds, followed by the vanilla and zest. Spoon the filling into the prepared flan base and arrange the fig slices on the top decoratively. Brush with the melted butter and sprinkle over the sugar and bake at 155°C for 40-45 minutes. When baked, immediately mix together the heated jam and liqueur and brush over the flan to glaze. When completely cooled down decorate with toasted almonds and chocolate pieces.
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