Dessert
1 h 30 min
Easy
8 Servings
Recommended moulds
What do you need?
Ingredients for the pastry:
- 150 g plain flour; plus extra for dusting
- 75 g ground almonds
- 75 g cubed butter; plus extra for greasing
- 50 g caster sugar
- 1 egg
- 1 pinch salt
Ingredients for the filling:
- 40 g fig jam
- 400 g double cream
- 2 tbsp icing sugar
- 4 figs; quartered
- 150 g red grapes; halved
How to prepare it:
Place the flour and almonds in a bowl. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.
Add the sugar, egg and salt and bring together into a smooth dough.
Add a little cold water if necessary. Shape into a ball, wrap in cling film and chill for 30 minutes.
Preheat the oven to 180°C, gas 4.
Grease a 14cm springform tin with butter.
Roll out the pastry on a floured surface and use to line the tin, pressing it into the base and sides.
Line with baking paper and baking beans and bake for 15 minutes.
Remove the beans and paper and bake for a further 5-10 minutes until the pastry is golden brown. Leave to cool then remove from the tin.
Spread the jam over the base of the tart case.
Whip the cream with the icing sugar until stiff. Spoon the whipped cream into a piping bag fitted with a star nozzle and pipe about half of it into the pastry case.
Top with half of the fruit and cover with the remaining whipped cream.
Top with the remaining fruit.
