Monday, 13 September 2010

Fig and frangipane tarts

Delicious little figgy tarts for what was probably the last picnic of the year...

Makes 4

200g puff pastry
2 fat ripe figs
3 tbsp room temperature butter
6 tbsp ground almonds
4 tbsp golden caster sugar
3 drops almond extract
1 egg white

1) Roll the pastry out to a 3mm square, and divide into 4 pieces. Butter 4 loose bottoms individual flan tins and place a piece of pastry inside each one, pushing it gently into the edges. Trim away any spare pastry at the edges, leaving a little hang over to allow for shrinkage.

2) To make the frangipane: whisk the butter then beat in the egg white until smooth. Stir in the sugar and almond extract and spoon into the pastry cases. Slice each fig into 8 segments and arrange 4 on top of each of the frangipane mixture.

3) Place the tins onto a baking tray and bake at 375f/190c/gas mark 5 near the bottom half of the oven for 15-18 minutes, until puffed up and lightly golden on top.

These are very good cold but even better when they still have a little warmth from the oven, topped with a dollop of creme fraiche or mascarpone.

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