Fig & frangipane tarts

MAKES SIX 10-12CM TARTLETS SHORTCRUST PASTRY 170g plain flour, plus

extra for rolling

100g cold unsalted

butter, cubed

Pinch of salt

1 egg yolk

1-2 tbsp ice-cold water

FILLING

100g butter, at

room temperature

100g caster sugar

2 eggs, beaten

1 / tsp almond extract 2

100g ground almonds

9 figs, quartered

1 tbsp flaked almonds

TO SERVE

1 tsp icing sugar 6 tbsp crème fraîche

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

2 Put the dough on a floured work surface, roll it out and use it to line 6 loose-bottomed 10-12cm tartlet tins. Chill for about 30 minutes. Preheat oven to 200°C (fan-bake 180°C).

3 On top of the pastry, place a circle of baking paper or foil, add baking beans and bake blind for 10 minutes. Remove the beans and paper, then put the tins back in the oven for 5 more minutes. Turn the oven down to 190°C (fan-bake 170°C). 4 While the pastry cases are cooking, make the frangipane. Beat the butter and sugar together in a bowl until you have a smooth paste. Gradually whisk in the eggs and almond extract, then stir in the ground almonds and mix well.

5 Divide the mixture between the pastry cases and arrange 6 fig wedges on top of each tart. Scatter with some of the flaked almonds and bake for 20-25 minutes until golden. Dust with a little icing sugar and serve warm or at room temperature with some crème fraîche.