Fig and Honey Almond Tart is a super easy cheats blend between a cake, financier and a frangipane tart, with the goodness of citrus zests and figs.
Iam a fan of Donna Hays baking, simple, easy, rich and decadent, and indulgent, as desserts should be. Tarts are supposed to be a shortcrust pastry filled with a filling or a frangipane bake, or just topped with some custard and fruits, but you can have a mix with goodness of both worlds, goodness of flavors, and ease of making, and come up with this cheats tart.
Perfect with citrus zests from orange and lemon, and glazed with honey, this form of cake is my favorite next to financiers, and love the amazing blend of fruits with it.
- 1 cup / 130 gm unsalted butter, room temperature
- 3/4 cup / 150 gm cater sugar
- zest of 1 orange
- zest of 1 lemon
- 1 vanilla bean scraped / 1 tsp vanilla essence
- 3 eggs
- 1 1/2 cups / 180 gm almond meal / power
- 1/2 cup / 75 gm all purpose flour, sifted
- 1/2 tsp baking powder
- 1/4 cup almond flakes (optional)
- 8 figs, washed and quartered
- 2 tbsp honey
- Preheat oven to 160°C. Grease a tart tin.
- In a medium bowl, take almond meal, flour and baking powder, and whisk to combine.
- In a large bowl, take the butter, sugar, lemon and orange zest and vanilla seeds, and beat for 6–8 minutes, until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- If the mixture curdles, its alright, it will be fine further.
- Add the almond meal mixture, whisk till completely combined.
- Fold in the flaked almonds. Spoon into the tart tin and spread uniformly.
- Place the figs on top of the almond filling, pressing slightly. Place the tart tin on a baking tray and cook for 30 minutes, or until golden.
- Remove from the oven and, while still hot, brush with the honey.