FIG AND HONEY FRANGIPANE TART

Fresh or dried figs work equally well in this tart and sometimes I use both together. My favourite honey for this dish is a fragrant one such as heather honey – use plenty to glaze, so the colours of the tart gleam.

SERVES 6

8 fresh or dried figs (or 4 fresh and 4 dried)

60g unsalted butter, at room temperature

3tbsp honey (a fragrant heather or Greek honey works well), plus 2½tbsp honey, to glaze

2tbsp brandy or rum 2 eggs

50g ground almonds 2tbsp plain flour Single cream or crème anglaise, to serve

FOR THE PASTRY

70g plain flour, plus extra for dusting

Pinch of fine sea salt

30g cold unsalted butter, cut into small cubes

1 egg, beaten

1 Make the pastry in a food processor by pulsing the flour, salt and butter until the mixture resembles breadcrumbs. Add the egg and pulse until the dough comes together in a ball, adding a little cold water if needed. Wrap the dough in cling film and chill for 30min. If using dried figs, soak them in warm water for 30min at this stage.

2 Heavily dust a work surface with flour. Dust your rolling pin and the top of the dough and roll out to form a large thin disc, about 25cm in diameter, giving it a quarter-turn every few rolls to keep it even. Use the rolling pin to carefully lift the pastry into a 20cm round loose-bottomed tart tin. Gently push the pastry into the sides of the tin and trim off the edges. Chill for 20min.

3 Meanwhile, preheat the oven to 180°C/fan 160°C/gas 4. Put a baking sheet into the centre of the oven. Don’t precook the pastry, the heat of the baking sheet will help the bottom to cook through.

4 Mix the butter and honey together in a food processor. Add the brandy or rum and eggs and stir until well combined. Fold in the ground almonds and flour. Dollop spoonfuls of the mixture into the pastry case and spread evenly.

5 Cut the figs in half, removing any stalks, and arrange on top of the frangipane mixture. Bake for 25min. Turn the oven down to 160°C/fan 140°C/ Gas 3 and cook for a further 15-20min. If the pastry looks as if it is burning, cover the edge of the tart with foil. Leave to cool in the tin for 10min.

6 Meanwhile, gently heat the honey for the glaze. When the tart is slightly cool, remove from the tin and put on a serving plate. Brush the honey generously all over the top.

7 Serve warm or cold, with single cream or crème anglaise, flavoured with a touch of brandy.