* FLAT RATE POSTAGE $15 (UNDER 5kg) AND $20 (OVER 5KG) AUSTRALIA WIDE (EX TASMANIA AND WA) *

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* FLAT RATE POSTAGE $15 (UNDER 5kg) AND $20 (OVER 5KG) AUSTRALIA WIDE (EX TASMANIA AND WA) *

Fig, Honey and Almond Tart

October 20, 2021

Fig-Honey-and-Almond-Tart-from-Donna-Hay-using-Two-Busy-Bees-Honey
Fig, Honey and Almond Tart

INGREDIENTS

  • 130G UNSALTED BUTTER, SOFTENED
  • ¾ CUP (165G) CASTER SUGAR
  • 1 TABLESPOON FINELY GRATED LEMON RIND
  • 1 TABLESPOON FINELY GRATED ORANGE RIND
  • 1 VANILLA BEAN, SPLIT AND SEEDS SCRAPED
  • 3 EGGS
  • 1½ CUPS (180G) ALMOND MEAL
  • ½ CUP (75G) PLAIN FLOUR, SIFTED
  • ½ TEASPOON BAKING POWDER, SIFTED
  • 1 CUP (80G) FLAKED ALMONDS
  • 6 FIGS, QUARTERED
  • ¼ CUP (90G) HONEY

METHOD

  1. Preheat oven to 160°C. Lightly grease a 28cm fluted loose-bottomed tart tin. Place the butter, sugar, lemon and orange rind and vanilla seeds in the bowl of an electric mixer and beat for 6–8 minutes, or until light and fluffy.
  2.  Add the eggs, one at a time, beating well after each addition. Add the almond meal, flour and baking powder and mix to combine. Fold in the flaked almonds. Spoon into the tart tin and spread until smooth.
  3. Place the figs into the almond filling, pressing down slightly. Place the tart tin on a baking tray and cook for 45 minutes, or until golden. Remove from the oven and, while still hot, brush with the honey. Makes 1 tart.

    Recipe and recipe image created by Donna Hay 




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