Honey Fig and Almond Tart

by Tenina Holder

Well it was tough, but someone had to eat it! Luckily I made this one at work and the office staff were happy to oblige...otherwise my ever increasing girth would be even girthier! My sister Kerri provided me with some of her lovely fresh figs and of course I had to blog about them! I took on the fig challenge, just as I took on the chocolate challenge, thinking of so many options that my hips ached! ANYHOO, this is the end result, and it smelt so amazing as it was cooking that I had frequent visitors into the demo kitchen to see what was for morning tea...those spoilt children! 

Need

  • Pastry
  • 100 g toasted almonds
  • 50 g sugar
  • 130 g unsalted butter, cubed and frozen
  • 1 tsp vanilla essence
  • 1/2 tsp cinnamon
  • Pinch salt
  • 210 g plain flour
  • 1 egg yolk
  • 1 - 2 tbsp ice cold water
  • Vanilla Scented Marzipan
  • 130 g sugar
  • 1 whole vanilla bean
  • 130 g blanched almonds
  • 1 tbsp cornflour
  • 1 small egg white
  • Fig Tart
  • Enough fresh figs to line flan dish of choice, quartered
  • 250 g mascarpone cheese
  • 1 egg
  • 15 g raw honey
  • Reserved marzipan
  • Toffee Crust
  • 150 g caster sugar
  • 50 g honey
  • Enough water to dampen sugar

Do

1  

Pastry;

2  

Place toasted and cooled almonds with sugar into Thermomix bowl and mill for 10 seconds on speed 8.

3  

Add butter, essence, cinnamon, and salt and mix for 5 seconds on speed 7.

4  

Add remaining ingredients and with dial set to closed lid position mix for 10 seconds on Interval speed.

5  

Turn out onto lightly floured Silicone mat and knead into a tight disc.

6  

Place disc into flan tin with removable base and with floured hands press out and up edges to fully line tin. Place in freezer while you prepare the filling.

7  

Vanilla Scented Marzipan;

8  

Place sugar and vanilla bean into Thermomix bowl and mill for 10 seconds on speed 8.

9  

Add almonds and mill a further 10 seconds on speed 8.

10  

Add cornflour and egg white and mix together for approximately 30-40 seconds on speed 5, scraping down sides of bowl if necessary.

11  

When marzipan has formed a reasonable dough, turn out onto corn floured silicone mat and roll out using rolling pin. Lay on top of lined flan tin and cut excess away. (Reserve excess.)

12  

Fig Tart;

13  

Place figs carefully on top of marzipan, arranged cut side up centrically.

14  

Place remaining ingredients into Thermomix bowl and mix for 8 seconds on speed 7. Spread over figs.

15  

Bake in preheated fan forced 180ºC oven for 30-35 minutes until just wobbly in centre. Leave in oven to cool. Chill before topping with toffee.

16  

Toffee Crust;

17  

Place all ingredients into heavy based pan and heat on Induction 4-5 stirring only occasionally.

18  

When all sugar has dissolved, increase heat to high and bring to the boil without stirring.

19  

Remove toffee from stove when it has reached the hard ball stage and is caramel in colour. Drizzle over completely cold tart and allow to set.

More

I know, I know, a little lengthy, even fiddly, but oh so worth it in the end…yes I did mean the rear end!

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