Caramelised fig frangipane tart

Figs are lovely at this time of year, and especially good when caramelised, sweet and juicy in a rich frangipane.

SERVES 8-10 PREP 30 min, plus chilling COOK 1hr 5min

FOR THE PASTRY

• 225g plain flour, plus extra to dust

• 25g icing sugar, sifted

• 125g cold unsalted butter, diced, plus extra, melted, to grease

• 1 medium egg yolk, beaten with 1tbsp cold water

• ¼tsp mixed spice

• Finely grated zest 1 orange FOR THE FILLING

• 150g caster sugar

• 100g soft butter

• 2 medium eggs, lightly beaten

• 25g plain flour

• 100g ground almonds

• ½tsp almond extract

• 5-6 firm but ripe figs, halved

• 1tbsp flaked almonds

• 75ml Pedro Ximénez sherry

• Crème fraîche or softly whipped cream, to serve

1 For the pastry, put flour, icing sugar and a pinch of salt into a food processor and pulse once. Add diced butter and pulse a few times until the mixture resembles breadcrumbs. Tip into a bowl, add the egg/water mix, mixed spice and ½ the orange zest (reserve rest for filling). Stir with a round-bladed knife until mixture comes together, adding a couple more tsp water if needed. Knead briefly to shape into a smooth disc. Wrap in baking parchment and chill for at least 30min.

2 Brush a 3cm deep, 23cm fluted loose-bottomed tart tin with melted butter and lightly dust with flour. Roll out pastry on a lightly floured surface to a rough 28cm circle and use to line the tin, allowing some pastry to overhang. Prick base all over with a fork and chill for at least 15min.

3 Preheat oven to 200°C (180°C fan) mark 6. Line pastry case with baking parchment and baking beans. Bake in the oven for 15min, then remove baking beans and parchment and return to oven for 10min, until crisp and pale golden. Trim pastry edge to neaten. Reduce oven to 180°C

(160°C fan) mark 4.

4 For the frangipane filling, cream 100g sugar with butter until pale, then gradually beat in the eggs (if the mixture begins to split add flour now). Fold in flour, ground almonds, almond extract, reserved orange zest and a pinch of salt. Spoon the mixture into the pastry case and level; arrange figs on top, pressing down gently into the mixture; scatter over the flaked almonds. Bake for 30-40min, until risen and golden.

5 Gently heat sherry and remaining sugar in a small pan until sugar has dissolved, then increase heat and bubble until reduced and syrupy (about 3-4min). Set aside.

6 When the tart is ready, remove from the oven; leave to cool in the tin for at least 15min before transferring to a serving plate. Brush or drizzle over the syrup, cut into slices and serve warm or cold with crème fraîche or softly whipped cream.

GET AHEAD Make up to the end of step 4 up to a day ahead. Make the syrup just before you’re ready to serve. Alternatively, make up to the end of step 2 up to a day ahead, then complete recipe to serve.