Figs are now in season, making this a delicious quick and easy dessert for Rosh Hashanah. It also works well with plums, apricots and apples if preferred. Or plan a week ahead as it is also delicious with a drink as part of the meal to break the fast. Serve on its own, with ice cream or whipped cream.
Serves: 6
Preparation: 15 minutes
Cooking: 20 minutes
Ingredients
● 200g marzipan
● 100g whole almonds, toasted
● 5 tbsp cream
● 375g ready rolled puff pastry
● 50g ground almonds
● 8 figs, sliced in wedges
● 3 tbsp flaked almonds
● 1 egg yolk to glaze pastry
● Icing sugar to garnish
Method
● Preheat oven to 200°C.
● Toast the whole almonds in the preheated oven for 10 minutes or until golden.
● Remove almonds from oven and set aside.
● Place the marzipan, cream and whole almonds in the food processor and whizz together until the mixture resembles a thick paste.
● Line a baking tray with non-stick baking parchment paper.
● Unroll the pastry and lay on top of the baking parchment paper. Using the tip of a sharp knife, score a line about 2.5 cm in from the edge that goes all the way around the pastry.
● Glaze the pastry's scored outer edge with the beaten egg yolk.
● Spread the marzipan paste
over the centre of the pastry up to the scored line.
● Scatter with the ground almonds and arrange the sliced figs over the marzipan to cover.
● Sprinkle with the flaked almonds.
● Bake for 15- 20 minutes or until golden and crispy.
● Dust with icing sugar just before serving.
