Baking| Honey Roasted Fig & Almond Tart … good food indeed!

“The smell and taste of things remain poised a long time, like souls, ready to remind us….”
Marcel Proust

Honey Roasted Fig & Almond TartFinally succumbed to temptation and bought a precious little box of fresh figs the other day. Have been looking at them longingly for a while, but there never was time for them as the past few weeks have been packed and BUSY! Googling brought me many matches, and since frangipane is something that I love using in dessert, this Honey Roasted Fig & Almond Tart proved its sublime worth! Figs must be the prettiest fruit. Rustic, with almost vintage appeal, fruit which take your breath away the moment you cut them. With the temperatures rising, it’s a matter of time before they disappear. It’s almost unnerving to have them in the fridge, these dainty beautiful fruit that threaten to expire before you know it! I’ve baked just a couple of times with fresh figs – once when I had lugged a  precious few from Pune that ended up in a vanilla scented frangipane galette, and another time I experimented with figs in buckwheat tartlets. Memories of both linger in my mind each time I see fresh figs, yet the blog is hungry for variety. In my quest for more, I landed up at the BBC Good Foods Honey Roasted Fig & Almond Tart!Of this tart they write, “Delicious, sweet and fruity pud, great served with cream or ice cream – make the case with bought pastry!” I made the case with a shortcrust pastry from scratch, off their site again, simple and quick. I made half the quantity of the frangipane filling in their recipe and it was just right! I also used a whole egg instead of 2 yolks; worked fine again!BBC GF has exciting recipes, almost always simple and uncomplicated, with ingredients that aren’t too outlandish or exotic. I love seeing their newsletter in my inbox, a constant source of inspiration and a desire to bid each passing season a fond farewell. It keeps me safe in the knowledge that fresh ideas of the new season are coming soon!Theres something about fresh figs, the colours when you cross section them, the depth of colours once they are roasted, the aromas, the pairing .. all pure JOY! Pairing them with almonds must be one of lifes little pleasures … so indulgent and ever so delicious! This tart bears testimony! And the colours? So worth making this tart, the deep red hues of figs moorish and eye catching! Honey roasting the figs for 12-15 minutes ensure that they have a slightly longer lease of life, especially when they are as precious as the few I had! I am endlessly envious of those folk who have a fig tree in their yard! The tart was D.E.L.I.C.I.O.U.S! Combined together, butter, brown sugar, almonds and vanilla beans deliver something special. The crust was crisp and the tart came together beautifully. The honey roasted figs pleased the palette with the hint of orange zest; for once we didn’t need cream or creme fraiche or ice cream!It was so good at room temperature, the frangipane filling fabulous!

Other fresh fig recipes on PAB
Fresh Fig Tart with Vanilla Scented Frangipane
Fresh Fig & Frangipane Buckwheat Tartlets

[print_this]
Recipe: Honey Roasted Fig & Almond Tart

Summary: The tart was D.E.L.I.C.I.O.U.S.! Combined together, butter, brown sugar, almonds and vanilla beans deliver something special. The crust was crisp, and the tart came together beautifully. Honey roasted figs pleased the palette with the hint of orange zest. For once we didn’t need cream or creme fraiche or ice cream!

Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:

  • 170g shortcrust pastry {recipe follows}
  • 5 rips figs
  • Zest of 1 orange
  • 1 tbsp clear honey
  • 100gm unsalted butter, soft
  • 120gm whole almonds, ground with skin
  • 100g demerera sugar
  • 1 egg
  • 1/2 vanilla bean, seeds scraped

Method:

  1. Preheat the oven to 200C.
  2. Roll out pastry on a lightly floured surface and use to line a shallow loose-bottomed 8″/20cm flan tin. Chill for 30 minutes.
  3. Meanwhile, cut the figs in half length ways and sit them cut side up on a roasting tray. Mix the orange zest and honey in a bowl, brush the figs pour over the figs and roast for 10-12 minutes until just soft.
  4. Prick the base of the chilled pastry case all over with a fork, then line with greaseproof paper {or foil} and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes until the pastry is golden. Remove from the oven and reduce the temperature to 170C. Leave the pastry case to cool slightly before filling.
  5. Cream butter and sugar in a food processor or with an electric beater until smooth and pale. Tip in the ground almonds and zest and whiz briefly to combine. Add the egg and scraped vanilla bean and whiz again until smooth. Spread evenly over the pastry case.
  6. Gently press the figs cut side up into the almond mixture. Bake for 11⁄4 hours or until it’s golden all over {don’t worry if the centre still seems soft – a little gooeyness is good, and it’ll firm up a bit as it cools}. Leave in the tin for 15 minutes, then remove sides and transfer on its base to a wire rack to cool.
  7. Take the tart off its base and transfer to a flat platter or board before serving.
  8. Serve warm or at room temperature.

Shortcrust pastry ingredients:

  • 125g plain flour
  • pinch of salt
  • 1 tbsp demeraera sugar
  • 55g unsalted butter
  • 2-3tbsp chilled water

Method:

  1. Place all ingredients except water in food processor and process in short bursts until breadcrumb like mix.
  2. Add chilled water, 1 tbsp at a time, until the mixture begins to come together.
  3. Knead briefly so that the dough comes together. Wrap in clingwrap and chill for at least 20-20 minutes before using.

[/print_this]

While on this pie/tart topic, do stop by at Fun N Food Cafes Pie 101 for all things pie related.

Try current Target promo codes and save money on tart pans and more baking supplies.

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

Published by

Deeba @ PAB

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

33 thoughts on “Baking| Honey Roasted Fig & Almond Tart … good food indeed!”

  3. Hi Deeba,

    Such a good looking tart. I was looking at some of your recipes, what awesome baking you do. Wonderful.

    Reply

  4. Hello Mrs.Deeba,

    Loved this recipe.

    Can you pls suggest what other fruit can be used when fresh figs are not available for this recipe.

    Regards,
    Indrani

    Reply

  7. Gosh, that fig tart looks so rustic and beautiful. I have such a hard time finding figs here in Washington and I am considering planting a tree in my garden, so I can hopefully have my own supply.

    Reply

  9. I never thought that you could roast figs almond tart. Since I was in a tropical country, I have not tried to eat such kind of fruit. I first thought that you actually baked tart with strawberry. I love the ideas about the figs, thanks for sharing it.

    Reply

  14. Thanks for the recipe! This is one of my weakness, aside from cakes I love tarts and pies. This will be an addition to my recipe book.

    Reply

  19. Wow! Look gorgeous and so earthy…. Trying to hunt for them in the mkt…till now no luck..would love to try once I can get my hands on these babies …

    Reply

  22. Your photos are always so stunning and these are some of my faves!

    Reply

  29. Found your blog via The Yummy Life, and I’m so glad I did! This Fig Tart looks amazing. I’m printing if off and giving it a try!

    Reply

  31. Love this mouthwatering dessert! I will surely try this someday. Thanks for sharing your recipe!

    Reply

  32. Firstable, sorry about my english.
    I am a spanish woman and i have just find your blog and i love it.
    I will be back to read your recepes.
    I will visit you in facebook and twitter too.

    Reply

Thank you so much for stopping by. I'd love to hear from you.Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Please wait...

Subscribe to my newsletter

Want to be notified when the article is published? Do enter your email address and name below to be the first to know.
SIGN UP FOR NEWSLETTER NOW
Exit mobile version