Fig and Almond Tart

Here’s the fig tart recipe I’ve been promising, it’s really yum!

This needs to be baked twice, as the base has to be cooked on its own first and then with the topping.

What you need for the base:
250g ground almonds
60g butter or coconut oil at room temperature
1 egg, lightly beaten
3-4 tbsp honey (depending how sweet you want it)
1 tsp vanilla extract

What you need for the topping:
8-10 ripe figs
1 orange
2 tbsp honey

How to make it:

Preheat the oven to 180C.
Grease and line a cake tin with greaseproof paper. Ideally use a tin with a loose base and which has a spring on the side to release the tin.  My tin was 25cm in diameter which gave a nice thin base.

To make the base, put the ground almonds into a large bowl.
Add the egg, honey and vanilla extract and mix with the almonds.
Add the butter or coconut oil to the mixture.
Using your hands, combine the butter with the rest of the mixture until you get a soft dough.
Press this evenly into the cake tin, and place in the oven for about 15 minutes or until the base is golden brown and set.

While the base is baking you can make the topping.
Put the honey into a medium saucepan.
Grate the zest of the orange and add to the honey, then squeeze in the juice of the orange.
Heat very gently and stir the orange and honey until combined.
Turn off the heat. The mixture should be just warm, but not hot.
Cut each fig into 6 or 8 pieces.

Once the base is cooked, remove from the oven and allow to cool.
Now dip your figs into the orange and honey mixture until they are well coated.  Be careful when you do this as the figs are quite delicate and break up easily.  It may be best to dip each fig slice individually and then arrange it on the base.
If you have any orange and honey mixture left at the end, brush this over the figs.

Bake in the oven for 20-25 minutes, or until the top is just bubbling.

Remove from the oven and allow to cool before taking the tart out of the tin.

I served this while it was still warm with a little unsweetened Greek yoghurt, but I think fresh cream or coconut milk would work just as well.  Any leftover tart can be refrigerated and is great served cold.

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