Recipe: Fig and almond tarts

By Donna Hay

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Fig and almond tarts. Photo / Chris Court
Fig and almond tarts. Photo / Chris Court

Makes 4

2 sheets store-bought puff pastry, thawed and halved
75g butter, melted
1/3 cup caster sugar
2 eggs, lightly beaten
1 cup ground almonds
1/2 cup plain flour, sifted
7 black figs, quartered
1/3 cup caster sugar, extra
Icing sugar and double cream, to serve

1 Preheat oven to 200C. Place the pastry sheets on 2 baking trays lined with non-stick baking paper. Using a small, sharp knife score a 1cm border around each sheet.

2 Place the butter, sugar, eggs, ground almonds and flour in a bowl and mix well to combine. Spread the mixture over the pastry sheets.

3 Place the figs and extra sugar in a bowl and toss gently to coat. Top the pastry with the figs and bake for 20-25 minutes or until puffed and golden.

4 Dust with icing sugar and serve with cream, if desired.

Tips and tricks

* Although there are many varieties of figs, the three most common are sold by colour - white (which has a green skin), purple and black. They are available from supermarkets and greengrocers.

* Choose figs that are firm with clean, unblemished skin. If the figs are slightly split at the bottom, this means they are ready to eat right away.

* It's best to eat fresh figs the day you buy them, but slightly firmer figs will keep in the fridge for 2-3 days.

* Figs pair well with both sweet and savoury flavours. They're delicious eaten as they are, served on a cheese platter or used to make sweet tarts and flans. Their subtle, floral flavour also make them a perfect balance to salted meats such as prosciutto.

* For more recipes by Donna Hay click here.

- NZ Herald

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