The combination of fig, honey and almonds is a well-loved one. I’ve added the gentle pungency of fresh sage to this and the result is sublime. This tart is something special to reserve for autumn lunches when figs are at their best.
- 1 quantity sweet sage shortcrust pastry, shaped into a rectangle before wrapping and chilling as directed
- 8 medium firm ripe figs (about 50 g each), quartered
- 2 tbsp honey, warmed, to brush
- 20 small sage leaves (optional), to serve
- icing sugar (optional), to dust
- honey ice cream or whipped cream, to serve
- 80 g unsalted butter, at room temperature
- 75 g (⅓ cup) caster sugar
- 2 tbsp honey
- 1 orange, rind finely grated
- 2 eggs, at room temperature
- 50 g (⅓ cup) plain flour
- 120 g ground almonds (meal)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 20 minutes
Cooling time: 1½ hours
Preheat oven to 200°C (180°C fan-forced).
Unwrap the pastry and place on a lightly floured, cool work surface. Gently pat the pastry with the palm of your hand to flatten slightly. Use a lightly floured rolling pin to roll the pastry into a rectangle about 4 mm thick. Line a 11.5 cm x 35 cm (base measurement) tart tin, with a removable base, with the pastry. Roll the rolling pin over the top of the tart tin to trim any overhanging pastry.
Place tart case on a baking tray. Prick the pastry base with a fork (about 12 times). Line the pastry case with greaseproof paper or foil and fill with pastry weights, dried beans or raw rice, making sure to press into the corners. Bake for 15 minutes.
Remove from oven and use the paper to lift the weights out of the case. Return the pastry case to the oven and cook for a further 5-10 minutes or until the pastry case is lightly golden and just cooked through. Remove the tart case from the oven and set aside to cool.
Reduce the oven temperature to 170°C (150°C fan-forced).
To make the frangipane, use an electric mixer to beat the butter, sugar, honey and orange rind until pale and creamy. Add the eggs one at a time, beating well after each addition, until well combined. Combine the flour with the ground almonds and mix evenly. Add to the butter mixture and mix on low speed until just combined. Spoon the frangipane into the cooled tart case and spread evenly. Press the fig quarters, cut side up, randomly into the frangipane.
Bake for 50-55 minutes or until the frangipane is just set and the pastry is golden and crisp. Remove the tart from the oven and place, still in the tin, on a wire rack.
Brush the warm tart with the honey and set aside to cool (this will take about 1 hour). Sprinkle with the small sage leaves and icing sugar, and serve slices accompanied with ice cream or cream.
• This tart is best eaten on the day it is baked; however, it will keep in the fridge in an airtight container for up to 2 days. Serve at room temperature.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.
This recipe is part of our Bakeproof: Autumn fruits column.
View previous Bakeproof columns and recipes here.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,Twitter, Instagram and Pinterest.