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Fig, Honey and Almond Tart
Crisp pastry tarts covered in honey almond meringue, topped with fresh figs,
Equipment
- Baking sheet
- Reusable liner or parchment paper
- Sharp knife
- small bowl
- Pastry brush
- Measuring spoons
- electric mixer or whisk
- weighing scales or cup measures
Ingredients
- 320 grams packet ready rolled puff pastry
- 1 egg
- 1 teaspoon demerara (turbinado) sugar or white granulated sugar
- 5 tablespoon runny honey
- 75 grams ground almonds
- 4 fresh figs
- 2 tbsp flaked almonds
Instructions
- Heat the oven to 180℃/350℉
- Line a baking sheet with baking parchment and unroll the 320g (12 oz ) ready rolled puff pastry and cut into four pieces. Place onto the lined baking sheet
- Take a small sharp knife and run a line all around the pastry, 2 cm (¾ in) from the edge, don't cut all the way through, just mark the pastry.
- Separate 1 egg. Brush the edge of the pastry with the egg yolk and sprinkle over the demerara sugar.
- Whisk the egg white until light and frothy.
- Beat in 3 tbsp honey and stir in 75 g (⅓ cup) ground almonds.
- Divide the meringue mixture between the pastry tarts the marked line.
- Slice the 4 figs and lay on top of the meringue mixture using.
- Drizzle 2 tbsp honey over the figs.
- Bake for 15 minutes, then remove from the oven and scatter over 2 tbsp flaked almonds. Return to the oven and bake for a further 5 - 10 minutes. until the pastry is golden brown.
- Serve warm or cold with cream, crème fraiche or ice cream.
Nutrition
Calories: 475kcalCarbohydrates: 49gProtein: 8gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 27mgSodium: 144mgPotassium: 154mgFiber: 4gSugar: 21gVitamin A: 88IUVitamin C: 1mgCalcium: 57mgIron: 2mg