Adapted from The British Larder
Sweet Short Crust Pastry
230g plain all purpose flour
140g good quality unsalted butter, at room temperature
60g unrefined caster sugar
2 medium free range eggs
pinch of salt
Cream the butter, sugar and salt together until fluffy and pale in color. Slowly add the egg to the mixture and mix well.
Add the flour and continue mixing until the pastry just comes together (do no over mix). Turn the pastry out on to a lightly floured work surface, do not knead the pastry, just push it together into a flat square, wrap with clingfilm and let it rest in the fridge for at least 2 hours.
Almond Batter
100g unsalted butter, room temperature
100g cater sugar
100g ground almonds
25g plain flour
1 tsp baking powder
2 medium free range eggs
Zest of one lemon
Cream the soft butter and sugar until creamy and fluffy. Add the eggs one at a time and mix well after each addition.
Add the flour, baking powder, ground almonds and lemon zest and fold it all together.
To Assemble
150g apple or other fruit jam
5 small figs
3 tbs honey
2 tsp pine nuts
Preheat the oven to 170°C.
Roll the pastry 3-4mm thick out on a lightly floured work surface, place the rolling pin at one end of the pastry roll it up onto the rolling pin, lift the pastry onto the tart tin. This method prevents you from stretching or tearing the pastry. Line a 9″ inch round pie tin.
Spread the jam at the base followed by the almond cake batter.
Wash the figs, cut them in halves and place them on top of the almond batter. Do not push them in as they will naturally sink a bit.
Scatter the pine nuts and bake the tart in the preheated oven for 50 minutes.
Once the tart is cooked, heat the honey for a few seconds in the microwave and use a pastry brush to brush the honey over the tart to glaze.
Let the tart cool for 10 minutes before removing it from the cake tine to cool completely on a cooling rack.
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butter sweet symphony 