Fig and Almond Tart from The Wheatsheaf Inn

A perfect end to a winters dinner party, master this Wheatsheaf Inn favourite with Cotswolds chef, Ethan Rodgers’, recipe for Autumn Fig and Almond Tart:

The Wheatsheaf Inn’s Fig and Almond Tart

INGREDIENTS

4 fresh figs
120g clotted cream

Frangipane
150g butter
150g castor sugar
116g ground almonds
34g plain four
3 eggs

Sweet pastry
151g butter
151g castor sugar
415g plain flour
3 eggs

fig and almond tart at the wheatsheaf

Photo credit: Gloucestershire Life

 

METHOD

First make your frangipane mixture. In a bowl cream together the butter and castor sugar, then beat the eggs gently. Add the eggs slowly to the butter and cream mixture making sure they are well mixed in.

Start adding the flour a tablespoon at a time, mixing slowly, and then add the ground almonds. Form into a ball and chill in the fridge for at least 20 minutes. Once this is done you can make the sweet pastry. In a bowl using a wooden spoon or spatula, cream together the butter and castor sugar.

In a separate bowl lightly beat the eggs. Then slowly add the beaten eggs to the butter and sugar mixture. While doing so add a tablespoon of flour at a time, beating as you do so. Form the pastry into a ball, place in a mixing bowl, cover with clingfilm and chill in the fridge for at least one hour.

Once chilled, roll out the pastry and line the tart case. Trim as needed to fit and then line the pastry with parchment paper and baking beans. Bake at 190C for 30 minutes. Then remove the baking beans and bake for a further 10 minutes until golden brown.

Line the case with the frangipane halfway up the tart case. Take the top and tailed figs and gently push them into the frangipane.

Dust with the demerara sugar and bake at 170C for 30 minutes until golden brown. Use a metal skewer to ensure it is baked. Place in the centre of the tart – when removed it should be clean. Serve with a spoon of clotted cream and dust with icing sugar.

Recipes originally published in Gloucestershire Live

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