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
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.