FIG & FRANGIPANE TART
by Rick Stein

Sarah, our London store manager, has been super busy in the kitchen cooking up scrumptious recipes to keep her busy during this time. When it comes to recipes we love wholesome, seasonal British ingredients and this Fig & Frangipane tart recipe by Rick Stein is just that. A delicious tart to enjoy with the family with a big dollop of ice-cream or Crème fraîche. Even better, the tart is not too difficult to whip up either!
For the pastry, put the flour, butter, and salt in a food processor and 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.
Put the dough on a floured work surface, roll it out and line 6 loose-bottomed 10–12cm tartlet tins. Chill for about 30 minutes. Preheat the oven to 200°C/Fan 180°C.
Line each tin with a circle of baking parchment 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 a further 5 minutes. Turn the oven down to 190°C/Fan 170°C.
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. 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 Fraiche.
Ingredients
For the 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
For the filling:
100g butter, at room temperature
100g caster sugar
2 eggs, beaten
½ tsp almond extract
100g ground almonds
9 figs, quartered
1 tbsp flaked almonds
To serve:
1 tsp icing sugar
6 tbsp crème Fraiche