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Fig and cherry Bakewell tart


Serves: 12
timePrep time: 45 mins
timeTotal time:
Fig and cherry Bakewell tart
Photographed by Dan Jones

Fig and cherry Bakewell tart


Serves: 12
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
530Kcal
Fat
27gr
Saturates
12gr
Carbs
64gr
Sugars
51gr
Fibre
2gr
Protein
7gr
Salt
0.1gr

Bianca Nice

Bianca Nice

Long-time contributor and food stylist for Sainsbury's magazine, Bianca always delivers stunning food for home cooks to recreate in their kitchens
See more of Bianca Nice’s recipes
Bianca Nice

Bianca Nice

Long-time contributor and food stylist for Sainsbury's magazine, Bianca always delivers stunning food for home cooks to recreate in their kitchens
See more of Bianca Nice’s recipes

Ingredients

  • 225g plain flour, plus extra for rolling
  • 100g cold unsalted butter, in cubes
  • 50g Taste the Difference vanilla sugar
  • 1 medium egg yolk
For the filling
  • 1 x 340g jar Taste the Difference red cherry conserve
  • 100g ready-to-eat dried figs, chopped
  • 150g soft unsalted butter
  • 150g golden caster sugar
  • 1 tsp almond extract
  • 3 medium eggs
  • 150g ground almonds
To decorate
  • 50g white marzipan
  • 50g ready-to-roll white icing
  • 2 figs, cut into wedges
  • 50g icing sugar
  • 1 tsp silver balls

Step by step

  1. Put the flour, butter and vanilla sugar in a food processor with a pinch of salt, pulse to form crumbs. Add the egg yolk and 2-3 tablespoons of chilled water, pulsing until the mix comes together. Tip on to a floured surface and form a ball. Chill for 30 minutes.
  2. Remove from the fridge; set aside to reach room temperature. Roll out and use to line a greased 20cm x 30cm (or 27cm round) fluted tart tin. Trim any excess; prick the base with a fork all over. Chill for 15 minutes.
  3. Preheat the oven to 180°C, fan 160°C, gas 4, and pop a baking tray in to heat up. Spoon the jam over the pastry case. Scatter the chopped figs over evenly.
  4. Cream the butter, sugar and almond extract. Add an egg at a time, with the almonds, whisking well each time. Spoon into the pastry case. Bake on the preheated tray for 45 minutes.
  5. Remove from the oven and allow to cool. To freeze, wrap the cooled tart (in the tin) in a double layer of clingfilm.
  6. The night before you serve it, remove the tart from the freezer and transfer to a cool place (not the fridge) to defrost.
  7. Once defrosted, roll out the marzipan and icing on a lightly dusted surface, cut out star shapes and arrange on top of the tart. Top with fig wedges. Mix the icing sugar with 2 teaspoons of water and drizzle over the tart. Scatter with silver balls.

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