Roasted Fig And Almond Tart

1. 1

   Pre-heat to 200 degrees celcius or 180 degrees in a fan assisted oven, 390 F or Gas mark 6.

2. 2

   Roll out the pastry and line a tart pan ensuring that the pastry overlaps the sides a bit as it may shrink during baking if not rested enough. I chilled it again for another 10 minutes before baking.

3. 3

   Prick the base and line with parchment paper and baking beans or beans, and bake blind for about 15 minutes.

4. 4

   Remove the baking beans and bake for another ten minutes and remove from the oven. Trim off the edges then leave to cool.

5. 5

   Cut the figs in half lengthways.

6. 6

   Mix the juice of half an orange with the honey in a small bowl and toss in the figs to coat.

7. 7

   Arrange the figs in an oven tray cut side up and pour over the juice and honey mixture. I lined my tray with foil to catch the juices and prevent any burnt syrup on the tray.

8. 8

   Bake for 10 minutes and remove from the oven to cool while you prepare the almond filling.

9. 9

   Reduce the heat to 160 degrees celcius, 140 with a fan, 285 F or Gas mark 3.

10. 10

    Cream the orange zest, butter and sugar until light and fluffy, for about 5 minutes.

11. 11

    Add the eggs one at a time and whisk again for another two minutes, to thoroughly combine.

12. 12

    Add the almond meal, flour and the pan juices. I had 60 ml of the orange and honey pan syrup and added another 45ml of the orange juice, the orange blossom water and mixed for another minute.

13. 13

    Spoon the mixture in the shortcrust pastry case and decorate with the fig halves and pine nuts, then bake for 45 - 55 minutes until the filling is set and golden.

14. 14

    When the tart has cooled, dust with confectioner's sugar if required.

* Per serving · 4 servings · Values may vary.