Fig frangipane tart
Serves: 8
Prep time: 35 mins
Total time:
Recipe photograph by Stuart West
Fig frangipane tart
Recipe by Honey & Co.
Rich, dark, sticky figs on a cocoa-rich pastry... this makes a sumptuous pudding served with a scoop of ice cream or some whipped cream.
Serves: 8
Prep time: 35 mins
Total time:
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Nutritional information (per serving)
Calories
627Kcal
Fat
40gr
Saturates
18gr
Carbs
55gr
Sugars
37gr
Fibre
4gr
Protein
10gr
Salt
0.6gr
Honey & Co.
Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes
Honey & Co.
Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes
Ingredients
For the pastry
- 150g plain flour
- 2 tbsp dark cocoa powder, plus extra to dust
- 85g cold salted butter, diced
- 30g dark brown sugar
- 1 medium egg yolk
For the fig and frangipane filling
- 150g blanched hazelnuts, toasted
- 150g dark brown sugar
- 150g salted butter, softened
- 2 tbsp plain flour
- 1 tbsp dark cocoa powder
- 2 medium eggs
- 150g fig jam
- 6-8 figs, halved
Step by step
Get ahead
Prep to the end of step 3 up to 3 days ahead; store the tart case in an airtight container. Best served freshly baked, but leftovers keep in the fridge for up to 2 days.
- For the pastry, put the flour in a food processor with the cocoa and butter. Blitz to a crumb-like consistency, then add the sugar and pulse again. Add the egg yolk mixed with 2 tablespoons of cold water and blitz until the pastry comes together in a ball. Shape into a disc, wrap and chill for at least 30 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. Remove the pastry from the fridge to a clean work surface, lightly dusted with cocoa. Roll out until big enough to line a 20cm tart or shallow cake tin. Press the pastry into the tin and trim the edges. Transfer to the freezer for 10 minutes to chill.
- Line the chilled pastry case with crumpled baking paper and fill with baking beans. Blind bake for 20 minutes. Remove the baking paper and beans and return to the oven for a further 5 minutes until completely dried out. Remove from the oven and reduce the oven temperature to 180°C, fan 160°C, gas 4.
- To make the filling, blitz the hazelnuts to a fine crumb in a food processor. Beat together the sugar and butter, then mix in the flour and cocoa. Beat in the eggs and finally fold through the blitzed hazelnuts.
- Spread the base of the tart with most of the fig jam, reserving 2 tablespoons for the glaze. Spoon, the hazelnut frangipane mixture into the case then cover the surface with the figs, placing them skin-side up, and packing them in tightly so the whole surface is covered. Bake for 1 hour. Remove from the oven.
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While the tart is still warm, heat the remaining fig jam in the microwave for 30 seconds (or in a small pan over a low heat), until slightly runny, then brush over the surface of the tart. Leave to cool slightly in the tin, then remove to a plate to serve.Waste notThe fig jam is also lovely swirled through Greek yogurt for breakfast, with warm scones and clotted cream, or paired with Brie in a toastie.