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Dinner with Rukmini
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Fig and Frangipane Tart
Introduction from Rukmini Iyer
Figs and rich almond frangipane are the perfect match – but don’t despair if figs aren’t in season. Create your own version using raspberries, or sliced apricots, pears, or a layer of raspberry jam and flaked almonds as a nod to a Bakewell tart.
Ingredients
Method
Preheat the oven to 180°c fan/200°c/gas 6. If you don’t have a food processor, beat the butter and sugar together until light and fluffy, then stir in the ground almonds and flour. If you do have a food processor, stick everything in together and blitz. Add the eggs one at a time, beating or blitzing well after each egg, until the mixture is completely smooth.
Unroll the puff pastry into a lined roasting tin, and spread the frangipane mixture all over it, leaving a 2cm border around the edges. Pinch together the corners of the pastry to raise the edges. Top with the quartered figs, then transfer to the oven.
Bake for 30 minutes, until the top is puffed up and evenly golden brown. (It will rise in an interesting way, but subside on cooling.) Serve warm.
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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