Sunday, 3 October 2010
375g pack ready rolled short crust pastry
100g (3 1/2oz) butter
100g (3 1/2oz) caster sugar
1 egg, beaten
100g (3 1/2oz) ground almonds
8 fresh figs, halved
200g (7oz) raspberries
3tbsp icing sugar
Preheat the oven to 220C/200C (for fan assisted) gas 7.
Unroll the pastry onto a floured work surface and roll a little thinner. Line a 33cm x 12cm (13in x 4 1/2 in) rectangular fluted loose bottom flan tin with the pastry, then place baking parchment on top. Fill this with baking beans and bake 'blind' for 10 minutes. Remove the beans and paper and bake in the oven for a further 5 minutes, then remove from the oven. Reduce the oven temperature to 200C/180C/gas 6.
In a bowl, beat together the butter and sugar until pale and fluffy. Gradually add the beaten egg, then the ground almonds and combine until you have a soft paste. Spoon the paste into the pastry case and place the figs on top, then bake for 20-25 minutes until the paste is set and golden and the pastry crisp.
Place the raspberries in a sieve over a pan and push them through the sieve with a spoon, then stir in the sugar. Place the pan on the hob and heat for 2-3 minutes until the sauce is a jam consistency. Drizzle the sauce over the tart and serve.
Instead of figs, you can spread the pastry case with raspberry jam and then add the frangipane topping, back and drizzle with icing. You could use apricots or pears instead of figs.
Each Sunday I am going to put a recipe or two on my blog to share with you all. This one has been taken from The Mail on Saturday Weekend Magazine. I hope you will enjoy them and perhaps even make them and I would love to see your finishes on your blogs.