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Recipe: fig, honey and almond tart


Try this simple dish baked in a single tray that will feed the whole family this weekend.



375 g packet ready-rolled puff pastry

10 ripe figs

3 tbsp runny honey with a squeeze of lemon added

125 g (4½oz) flaked almonds

200 ml (7fl oz) crème fraîche

2 tsp essence of rose water

Fig, honey and almond tart

Fig, honey and almond tart


Preheat oven to 200°C/fan 180°C/gas 6 and heat a baking sheet. Unroll the pastry, cut out a 30 cm (12in) circle and place onto another, cold baking sheet. Prick the pastry circle with a fork. Trim any woody stalks from the figs, then cut into quarters and arrange in concentric circles over the pastry. Drizzle over the honey and scatter over 2 tbsp flaked almonds. Push the outer edge of the pastry around the edge of the figs. Place the baking sheet onto the preheated baking sheet (this ensures a crispy base) and bake for 20 minutes until crisp. Finely chop the remaining almonds, stir into the crème fraîche with the rose water and serve with the tart.