Quick and Easy Fig, Honey and Almond Tart
A crisp pastry base, covered in honey almond meringue, topped with fresh figs, blackberries and pieces of comb honey
- 320 g packet ready rolled puff pastry
- 1 egg
- 1 tsp granulated sugar
- 1 tbsp runny honey for the meringue
- 75 g ground almonds
- 4 fresh figs
- 50 g blackberries optional
- 2 tbsp honey for the drizzle
- 20 g flaked almonds or pecans
- 100 g honey on the comb cut into small pieces
Heat the oven to 180C
Line a baking sheet with baking parchment and unroll the puff pastry onto the lined baking sheet
Take a small sharp knife and run a line all around the pastry, 2 cm from the edge, don't cut all the way through, just mark the pastry.
Separate the egg, brush the edge of the pastry with the egg yolk and sprinkle over the granulated sugar
Whisk the egg white until light and frothy, then beat in the honey and stir in the ground almonds.
Spread the meringue mixture onto the pastry inside the marked line.
Slice the figs and lay out onto the meringue, intersperse with blackberries if using. Drizzle the 2 tbsp honey over the figs and blackberries.
Bake for 20-25 minutes until the pastry is golden brown.
Leave to cool for 10 minutes in the tin before scattering with the flaked almonds or pecans and pieces of honey on the comb.
Serve warm or cold with creme fraiche
Calories: 511kcalCarbohydrates: 57gProtein: 8gFat: 29gSaturated Fat: 6gCholesterol: 27mgSodium: 144mgPotassium: 155mgFiber: 3gSugar: 29gVitamin A: 105IUVitamin C: 2.4mgCalcium: 52mgIron: 2.3mg
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