Double fig, apple and almond sweet shortcrust tart

This beautiful almond-based tart is full of fruity flavour

  • place PRE 30 minutes
  • place COOK 1 hour 15 minutes
  • place SERVES 8
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  • First prepare the pastry: mix the flour with the grated lemon zest and a pinch of salt, then rub in the butter with your fingertips. Mix in the sugar, then add the yolks and vanilla extract. Bring the pastry together with your hands to form a ball. If too dry add a teaspoon of chilled water. Wrap it in cling film, flatten it down to a rough disc about 2cm thickness – this will make it easier to roll out later - and refrigerate for at least 30 minutes.
  • You can also prepare the pastry with a food processor, mixing the flour, lemon zest, sugar, salt and the butter until crumbly and finally adding the egg yolks
  • Preheat the oven to 180°C. Remove the clingfilm from the pastry and roll it out between 2 sheets of baking paper. Lay it in a 26cm tart tin.
  • Bake the pastry blind, covering the dough with greaseproof paper and filling it with baking beans (or dry beans) to cover the base. Bake for 18-20 minutes, remove the paper and baking beans and bake for a further 5-7 minutes until just golden.
  • Meanwhile prepare the filling by mixing the butter and sugar. Add the ground almonds, almond essence, vanilla extract and finally the eggs.
  • Spread a layer of the peeled, diced apples and dried figs on the bottom of the tart case. Pour the almond-butter-egg mixture over the top. Arrange the fresh fig slices on top and sprinkle with the flaked almond. Bake for 40-45 minutes.
  • Serve warm or at room temperature.

For the pastry:

170g plain white flour (ideally ‘00’)

Zest of half a lemon

A pinch of salt

90g chilled butter

60g caster sugar

2 egg yolks

½ tsp vanilla extract

800g baking beans or dried beans for baking the tart


For the filling:

80g butter, softened

70g caster sugar

80g ground almonds

1 drop almond essence

½ tsp vanilla extract

2 eggs, beaten

50g dried figs, finely chopped

250g dessert apples such as Royal Gala or Braeburn, peeled and diced

200g fresh figs, skin on, sliced

2 tbsp flaked almonds to decorate (optional)

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