To me, this recipe marks the beginning of autumn. There is something comforting about cooked figs and honey. I recommend you to serve it warm, with yoghurt ice cream and a dash of honey on top.
- Yield: 10 Servings 10 (28 cm tart)
- Preparation Time: 60 Minutes
- 500 g sweet pastry
- 600 g ripe figs, cut into quarters
For the fig compote (optional)
- 250 g ripe figs
- 50 g caster sugar
- 2 tablespoons water
For the honey and almond cream and For the glaze
- 165 g ground almonds
- 40 g plain flour
- 165 g soft butter, diced
- 90 g caster sugar
- 75 g runny honey
- 3 medium eggs
- 20 g butter
- 40 g runny honey
How to Make It
- Make the sweet pastry following the method, and rest in the fridge for 1 hour.
- To make the fig compote, if using, cut the figs into small pieces and put them in a pan with the caster sugar and the water. Cook slowly over a low heat for 10 minutes, stirring regularly.
- Line the tart tin with the pastry and put it in the fridge for 30 minutes.
- Blind bake the pastry base.
- Make the honey and almond cream following the method, adding the honey before the eggs.
- When the pastry base is cold, spread over the fig compote, if using, and cover it evenly with the almond cream.
- Arrange the quartered figs on top of the tart and bake it until the almond cream is set and golden. Cool it at room temperature in the tin.
- In a small saucepan, warm up the butter and honey. Glaze the cooled tart with the mixture using a pastry brush.