tart to heart

FIG AND FRANGIPANE TARTS

INGREDIENTS (Makes 6 tartlets) For the shortcrust

pastry: 170g plain flour, plus extra for rolling; 100g cold unsalted butter, cubed; pinch of salt; 1 egg yolk; 1-2tbsp ice-cold water

For the filling: 100g butter, at room temperature; 100g caster sugar; 2 eggs, beaten; ½tsp almond extract; 100g ground almonds; 9 figs, quartered; 1tbsp flaked almonds

To serve: 1tsp icing sugar; 6tbsp crème fraîche

METHOD

1. For the pastry, put the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs.

2. Transfer to a bowl and add the egg yolk mixed with a tablespoon of cold water to make a smooth but not sticky dough. Add the extra water if required.

3. Put the dough on a floured work surface, roll it out and line six loosebottomed 10-12cm tartlet tins. Chill for about 30 minutes.

4. Preheat the oven to 200˚C/Fan 180˚C.

5. Line each tin with a circle of baking parchment or foil, add baking beans and bake blind for 10 minutes.

6. Remove the beans and paper, then put the tins back in the oven for five minutes.

7. Turn the oven down to 190˚C/Fan 170˚C.

8. While the pastry cases are cooking make the frangipane. Beat the butter and sugar in a bowl until you have a smooth paste.

9. Gradually whisk in the eggs and almond extract, then stir in the ground almonds and mix well.

10. Divide the mixture between the pastry cases and arrange six fig wedges on top of each tart. Scatter with some of the flaked almonds and bake for 20-25 minutes until golden.

11. Dust with a little icing sugar and serve warm or at room temperature with some crème fraîche.