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Fig Tart With Puff Pastry
Print Recipe

Fig Tart With Puff Pastry

Servings: 6

Equipment

  • baking sheet lined with baking parchment paper

Ingredients

  • 1 pack puff pastry ready-made, pre-rolled
  • 1 egg small - in an emergency I'd used egg white powder but real egg is preferable!
  • 25 g caster sugar
  • 25 g almonds ground
  • 6 figs fresh ripe
  • 1 tbsp demerara sugar for sprinkling
  • 1 tbsp milk for glazing pastry

Instructions

  • Take the ready-made pastry out of the fridge 30 mins before using. Preheat the oven to 200c / Gas 6.
  • Cover the lined baking sheet with pre-rolled pastry and trim the edges.
  • In a small bowl, beat the egg with the caster sugar and ground almonds to make a frangipane tart filling.
  • Paste the frangipane over the pastry, leaving 4cm border.
  • Slice the figs into 3mm half moon slices, arrange these closely over the frangipane and pastry surface leaving the border. Scatter over demerara sugar.
  • Glaze the pastry border by brushing on a little milk. Bake the tart for 20 minutes until golden brown.