My favourite bakery in my hometown does an excellent line in fruit frangipane tarts and vary their filing from raspberries, blackberries, peach and pear so thought I would try a variation using fresh figs seeing as they are so beautiful and in abundance right now.
Please excuse my use of ready-rolled pastry, you can of course make your own, but I have been struggling with toothache this week so feeling grotty and on antibiotics again. When I saw the ready-rolled pastry in the reduced section of my local convenience store last night I saw it as a sign and decided to cheat at the first stage of this recipe.
Fig Frangipane Tarts
375g pack ready-rolled shortcrust pastry
100g butter, softened
100g caster sugar
1 egg, beaten
50g ground almonds
grated zest of 1 small orange
4 fresh figs, quartered
icing sugar, for dusting
Pre heat the oven to 200c or gas mark 7. Unroll the pastry on to a lightly floured work surface and roll a little thinner across the longest edge to make the sheet a little wider. Cut into 4 ensuring each piece is wide enough and line 4 individual 12cm (5in) fluted flan tins. Chill for 15 minutes to prevent the pastry from shrinking.
Trim the edges of excess pastry and pierce the bottoms with a fork, then line each with a circle of baking parchment and fill with baking beans. Bake for 10 minutes, remove the paper and beans and return to the oven for another 5 minutes.
Beat together the butter and sugar until pale and fluffy. Gradually add the egg, ground almonds and orange zest to make a soft paste. Spoon the almond paste into the pastry cases. Quarter the figs and place them in the pastry cases.
Bake for 20-25 minutes until the paste is set and golden and the pastry crisp. Dust with icing sugar and serve warm or cold.