Fig, apple and almond tart
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 8–12
- Dietary
- Pregnancy-friendlyVegetarian
Use a shop-bought tart shell for ease in this autumnal fruit tart made with apple compôte and sliced black figs.
Ingredients
For the almond paste
- butter: 100²µ/3½´Ç³ú unsalted butter
- caster sugar: 100²µ/3½´Ç³ú caster sugar
- eggs: 2 free-range eggs, beaten
- ground almonds: 100²µ/3½´Ç³ú ground almonds
For the apple filling
- Bramley apples: 1kg/2lb 4oz Bramley apples, peeled and roughly chopped
- caster sugar: 150²µ/5½´Ç³ú caster sugar (or to taste)
- apple juice: 50ml/2fl oz apple juice
- lemon juice: lemon juice, to taste (optional)
For the topping and tart
- flaked almonds: 50²µ/1¾´Ç³ú flaked almonds
- icing sugar: 200g/7oz icing sugar
- egg whites: 40g/1½oz free-range egg whites, lightly whisked
- 20cm/8in blind-baked pastry shell
- figs: 6 black figs, sliced
- crème fraîche: 400g/14oz crème fraîche, to serve
Method
To make the almond paste, beat together the butter and sugar in a bowl until smooth. Add the eggs gradually and then stir in the ground almonds. Cover and transfer to the fridge to chill while you prepare the other elements of the tart.
To make the apple filling, place the apples, sugar, apple juice and lemon juice in a saucepan over a medium heat and cook to a pulp Taste and add more sugar or a squeeze of lemon, to taste.
Preheat the oven to 190C/170C Fan/Gas 5.
To make the topping, mix the egg whites together with the flaked almonds and icing sugar in a bowl.
To assemble, spoon some of the almond paste into the base of the tart. Add the apple filling, layer over some fig slices and spoon over a thin layer of the flaked almond topping. Bake for 40 minutes, or until golden-brown and cooked through. Serve with the crème fraîche.
