This tart is amazing and with lots of lovely ripe figs around at the moment this is an ideal dessert to try out this month. It is super easy dessert and it looks stunning so is a great crowd pleaser! The recipe is from Donna Hay so is not too naughty either!
130g unsalted butter, softened
165g caster sugar
1 tablespoon finely grated lemon rind
1 tablespoon finely grated orange rind
1 vanilla bean, split and seeds scraped
180g ground almonds
75g plain flour, sifted
1/2 teaspoon baking powder, sifted
80g flaked almonds
6 figs, quartered
Preheat oven to 160C. Lightly grease a 28cm fluted loose-bottomed tart tin.
Place the butter, sugar, lemon and orange rind and vanilla seeds in the bowl of an electric mixer and beat for 6-8 minutes, or until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Add the ground almonds, flour and baking powder and mix to combine.
Fold in the flaked almonds. Spoon into the tart tin and spread until smooth.
Place the figs into the almond filling, pressing down slightly. Place the tart tin on a baking tray and cook for 45 minutes, or until golden.
Remove from the oven and, while still hot, brush with the honey.
Styling and props by Claire Morgan.