Yuh-huh. Lovely, lovely frangipane of figs.
1 hr 30 mins | serves 8 | easy
250g plain flour
125g unsalted butter, cold, cubed
2 tbsp cold water
200g salted butter
200g golden caster sugar
75g plain flour
200g ground almonds
4 large figs, sliced
Turn the oven up to 180°C / gas 6.
Make your pastry, you can do this in a food processor these days, and roll it out to the thickness of a pound coin and line a 22cm tin with it. Prick the base all over with a fork.
Bake blind, lined with greaseproof paper and a layer of baking or dried beans, for 20mins. Lift out the greaseproof and beans and bake for another 10mins at least, until the pastry is golden brown.
While that’s cooking beat / whizz together the butter and the sugar until light and fluffy. Add the eggs one at a time, beating as you go, then stir in the flour and ground almonds.
Spoon into the pastry case and smooth off the top. Arrange ya fig slices on top. Put the tin on a baking sheet just incase and back in the oven it goes for 35-40mins until well risen and lightly browned.
Allow to cool for 10mins before transferring to a wire rack. Serve warm, on it’s own or with greek yoghurt.
For the perfect bakewell tart recipe (which we used as our guide here), Felicity Cloake has the low down for ya.