Fig & Almond Tart

This recipe provides a straightforward and versatile method for making a delicious tart. While it features the fresh figs from this week’s market bag, you can easily substitute them with any fruit you prefer. The almonds can be swapped with other ground nuts, and the almond topping is optional—feel free to replace it with a simple crumble if you like. For added texture, you could prepare a shortcrust pastry as a base, though the tart is equally delightful without it. We hope you'll try this recipe with the figs and let it inspire you to create your own variations with your favorite fruits.

Ingredients

For the cake mix:

-        2 ¼ cups (250g) unsalted butter, softened

-        1 ¼ (250g) cups sugar

-        5 large eggs, at room temperature

-        1 pinch of salt

-        1 vanilla bean or 1 teaspoon vanilla extract 

-        Zest of 1 lemon

-        1 tablespoon rum (optional)

-        2 cups (250g) all-purpose flour

-        2 teaspoons (10g) baking powder

-        2 ½ cups (250g)ground almonds 

-        12-15 fresh figs, washed and quartered

For the almond topping:

-        1/2 cup sugar

-        ¼ cup butter

-        2 tablespoons milk

-        1 cup blanched, slivered almonds

-        Pinch of salt

DIRECTIONS

1.      Prepare the Batter:

-        Preheat your oven to 350°F.

-        In a large mixing bowl, cream the softened butter and sugar together until light and fluffy using a mixer, food processor, or by hand.

-        Gradually add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

-        Add a pinch of salt, vanilla pulp or vanilla extract, lemon zest, and rum (if using) to the mixture. Mix well.

2.      Combine Dry Ingredients:

-        In a separate bowl, sift together the flour and baking powder.

-        Gradually fold the dry ingredients into the wet mixture until just combined.

-        Finally, gently fold in the ground almond until evenly distributed throughout the batter.

3.      Prepare the almond topping:

-        In a medium-sized saucepan, bring sugar, butter, vanilla and milk to a boil.

-        Add the slivered almonds and salt and mix well.

-        Set aside and allow to cool down.

4.      Assemble the Tart:

-        Grease a 12-inch (30cm) round cake pan or line it with parchment paper.

-        Pour the batter into the prepared pan and spread it out evenly with a spatula.

-        Arrange the quartered figs on top of the batter, pressing them slightly into the surface.

-        Spread the almond topping evenly over the tart.

5.      Bake the Tart:

-        Place the tart in the preheated oven and bake for 30-45 minutes at 350°F on a low fan setting, or until a toothpick inserted into the center comes out clean.

-        Once baked, remove the tart from the oven and allow it to cool in the pan. 

-        Once the tart has cooled, transfer it to a serving plate. 

Bon appetite. 

Forough & Le Bon Nosh Team