Figgie Pear Almond Tart
This recipe comes directly from my heart, as the combination of figs, pears and almonds all encased in a rich, crumbly shortcrust pastry are one of my most favourite combinations. I could eat this all day long but sadly my waistline could not stand it.
Ingredients
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Pastry:
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175g plain flour- plus extra for dusting and rolling
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75g chilled unsalted butter- cubed
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25g caster sugar- optional
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1 whole egg- beaten
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½ to 1 tbsp cold water
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1 tbsp warm apricot jam- to brush on the base of the tart
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Filling:
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100g unsalted butter- softened
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100g caster sugar
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100g ground almonds
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2 whole eggs
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1 tbsp self-raising flour
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Fruit topping:
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6 ripe figs- quartered
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2 large ripe pears- peeled, cored and sliced
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Lemon Rose Water Syrup
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180g sugar- granulated
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150ml water
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2 tsp rose water
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1 cinnamon bark
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1 lemon- juice and rind
Instructions
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Prepare pastry: either by hand or below food processor method.
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01 Place flour and butter in food processor. Process until fine breadcrumbs and bind together with egg yolk and water. Leave to rest 15 minutes in fridge.
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02 After chilling, roll out the pastry as thinly as possible and line either individual tart tins or one large tin, making a small lip around the top. Prick the base of the pastry all over with a fork. Finally brush pastry cases or case with warm apricot jam.
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Prepare almond filling:
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03 Place butter and sugar into a mixing bowl and with an electric hand whisk, beating together to form a creamy mixture. Add eggs and fold in ground almonds and self-raising flour.
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04 Spoon this mixture into your prepared pastry lined flan tin or individual tins.
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Add fruit:
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05 Gently place sliced pears and quartered figs on top of the almond mixture, pushing them into the almond mixture with your finger.
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06 Bake in an oven until golden brown and firm to the touch.
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Prepare lemon rose water syrup:
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07 Dissolve sugar in water, add lemon rind and juice. Boil for 5 minutes. Add rose water.
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08 Serve warm or cold with the lemon rosewater syrup and a light dusting of icing sugar.
Notes
NO need to pre-bake the pastry case for this recipe. My best advice, is to heat a heavy oven tray in the oven, and when the tart is completed, place directly on top at the start of cooking. The initial heat from the pre-heated tray will create the necessary extra heat and assist to cook the base of the tart therefore improving the end result. The result should be a crisp bottom ... trust me it works! Be careful also if the top of the tart begins to brown too much during cooking, and if this happens wet a piece of non-stick paper or greaseproof paper, shake or squeeze off excess water and lay gently over the top of the tart. Leave it there until baking has finished. This tart can be made the day before and looks even more spectacular if the recipe is doubled up and baked in a larger flan dish. Freezes well also.
