recipe: figgy bakewell

figgy bakewell

caramelised figs in a blackberry & pear bakewell tart w/ sweet crunchy pastry

IngredientsMakes: 900g (10)

360g		crunchy sweet short pastry	(recipe below)
340g		almond mix	(recipe below)
165g		blackberry conserve
224g	(4)	figs
10g		lemon juice
10g		tangerine juice
30g		sugar

Method

Tart tin - 23cm / 280g

Blind bake 160C/12m, remove beads and finish base 160C/7-10m.

Bake 150C/45m

Make pastry & leave to cool in the fridge for 30mins.

Roll and line the tart tin w/ pastry, then double line w/ grease proof paper & baking beads of your choice.

Blind bake 160C/12m, remove beads and finish base 160C/7-10m.

While it bakes caramelise the figs:

Slice the figs into thirds, dip one size in citrus juice and then in sugar and place sugar side down in a hot nonstick pan.

Let the figs bubble until then sugar has lost it's grain and just started to caramelise, then remove them placing them sugar side up on a cutting board until needed. Remove the pastry base from the oven when ready.

Line the bottom of the tart w/ jam or conserve, then make the almond mix and pour it on top.

Place the figs on top sugar side up. I put 3 in the middle and nine around the outside - however you fancy!

Bake @ 150C / 45m

crunchy sweet short pastry

Sweet crunchy pastry for use with desserts

IngredientsMakes: 1050g

250g		butter
120g		caster sugar
125g		gram flour
225g		bread flour
140g		alpen
30g		flaked almonds
1g		salt
100g		egg whites

Method

Blind bake 170C / 20m + 10m to finish w/o baking beans.

almond mix

tart filling

IngredientsMakes: 340g

110g		eggs
110g		ground almonds
110g		sugar
5g		almond essence
5g		vanilla essence

Method

Beat the eggs & sugar until creamy & light, then whisk in the grounds almonds.

Use asap.

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