Gordon's Fig and Frangipane Tart

Serves 6

INGREDIENTS:

Frangipane:

125g butter
125g icing sugar, plus extra for dusting
2 whole eggs, beaten
125g ground almonds
25g flour
250g puff pastry
1 egg yolk, for glazing
4 - 5 figs, depending on size
Warmed honey to glaze
Double cream to serve


METHOD:

Pre-heat oven to 200c

You will need an 8 ½ inch tart case

To make the frangipane, cream the butter and sugar together. Slowly add the eggs mixing until fully incorporated. Sift in the almonds and flour and fold through. Rest the frangipane for 5 minutes.

Roll out the puff pastry and score a 1 cm border around the edge. Lightly egg wash the border and smooth the frangipane over the centre of the pastry - the centre of the tart will remain flat, while the border will rise.

Peel and slice the figs in quarter, then each quarter in half. Arrange them over the frangipane so that the slices slightly overlap. Dust with a little icing sugar and bake at 200c until the pastry is crisp and golden. Approximately 15 minutes.

Once out of the oven, glaze the tops of the figs with a little warm honey. Serve with thick double cream.