Fig frangipane tart

Name: Fig frangipane tart
Prep time: 35 min
Total time: 2 h
Yield: 8
Ingredients: 150g plain flour; 2 tbsp dark cocoa powder, plus extra to dust; 85g cold salted butter, diced; 30g dark brown sugar; 1 medium egg yolk; 150g blanched hazelnuts, toasted; 150g dark brown sugar; 150g salted butter, softened; 2 tbsp plain flour; 1 tbsp dark cocoa powder; 2 medium eggs; 150g fig jam; 6-8 figs, halved

Serves: 8

Prep time: 35 mins

Total time: 2 hrs, plus chilling and cooling

Recipe photograph by Stuart West

Fig frangipane tart

Recipe by Honey & Co.

Subscribe to Sainsbury’s magazine

Rich, dark, sticky figs on a cocoa-rich pastry... this makes a sumptuous pudding served with a scoop of ice cream or some whipped cream.

Serves: 8

Prep time: 35 mins

Total time: 2 hrs, plus chilling and cooling

Rate this recipe

See more recipes

Desserts Fruity bakes Tarts Pastry Baking

Nutritional information (per serving)

Calories

627Kcal

Fat

40gr

Saturates

18gr

Carbs

55gr

Sugars

37gr

Fibre

4gr

Protein

10gr

Salt

0.6gr

Honey & Co.

Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke

See more of Honey & Co.’s recipes

Honey & Co.

See more of Honey & Co.’s recipes

Subscribe to Sainsbury’s magazine

Rate this recipe

Ingredients

For the pastry

150g plain flour
2 tbsp dark cocoa powder, plus extra to dust
85g cold salted butter, diced
30g dark brown sugar
1 medium egg yolk

For the fig and frangipane filling

150g blanched hazelnuts, toasted
150g dark brown sugar
150g salted butter, softened
2 tbsp plain flour
1 tbsp dark cocoa powder
2 medium eggs
150g fig jam
6-8 figs, halved

Step by step

Get ahead

Prep to the end of step 3 up to 3 days ahead; store the tart case in an airtight container. Best served freshly baked, but leftovers keep in the fridge for up to 2 days.

For the pastry, put the flour in a food processor with the cocoa and butter. Blitz to a crumb-like consistency, then add the sugar and pulse again. Add the egg yolk mixed with 2 tablespoons of cold water and blitz until the pastry comes together in a ball. Shape into a disc, wrap and chill for at least 30 minutes.
Preheat the oven to 200°C, fan 180°C, gas 6. Remove the pastry from the fridge to a clean work surface, lightly dusted with cocoa. Roll out until big enough to line a 20cm tart or shallow cake tin. Press the pastry into the tin and trim the edges. Transfer to the freezer for 10 minutes to chill.
Line the chilled pastry case with crumpled baking paper and fill with baking beans. Blind bake for 20 minutes. Remove the baking paper and beans and return to the oven for a further 5 minutes until completely dried out. Remove from the oven and reduce the oven temperature to 180°C, fan 160°C, gas 4.
To make the filling, blitz the hazelnuts to a fine crumb in a food processor. Beat together the sugar and butter, then mix in the flour and cocoa. Beat in the eggs and finally fold through the blitzed hazelnuts.
Spread the base of the tart with most of the fig jam, reserving 2 tablespoons for the glaze. Spoon, the hazelnut frangipane mixture into the case then cover the surface with the figs, placing them skin-side up, and packing them in tightly so the whole surface is covered. Bake for 1 hour. Remove from the oven.
While the tart is still warm, heat the remaining fig jam in the microwave for 30 seconds (or in a small pan over a low heat), until slightly runny, then brush over the surface of the tart. Leave to cool slightly in the tin, then remove to a plate to serve.

Waste not

The fig jam is also lovely swirled through Greek yogurt for breakfast, with warm scones and clotted cream, or paired with Brie in a toastie.

Serve with