Fig & frangipane tart, Cornish clotted cream, fig syrup & crisps
Dish type: Dessert


For the Tart:

250g Gluten free sweet short pastry
Gluten free flour, for dusting

For the Quick Fig Jam:
1 fresh fig, chopped
50g sugar

For the Frangipane:
80g butter, softened
80g caster sugar
1 free-range eggs
80g ground almonds
1 Fig as garnish

For the Fig Syrup:
50g caster sugar
4 Tablespoons water
1 Pureed Fig

For the Garnish:
Cornish clotted cream
Thinly sliced oven dried fig crisps


Take the chilled gluten free sweet short pastry & carefully line 2 crimped 4-inch pastry cases.

Line the tins with a circle of baking parchment filled with beans & blind bake for 5 minutes.

Remove the beans & bake for a further 5 minutes.

Set aside once golden brown to cool.

Take the chopped fig & caster sugar & warm on the stove until a sticky fig jam consistency is achieved.

Spoon this mixture into the blind baked pastry case.

Make the frangipane by mixing the soft butter with the sugar; mix the free-range egg into the butter mixture. Combine the ground almonds & mix well.

Spoon the frangipane mixture into the blind baked pastry case lined with fig jam.

Place a thick slice of fig on top of the tart & bake in the oven at 170 degrees for 15 minutes until cooked & golden brown.

Make the syrup by adding pureed fig to cold water & sugar, bring to the boil then strain & reduce the liquor until syrupy.

To make the crisps, take very thin slices of fig place on a rubber baking mat, dust with icing sugar & bake in a very low oven for 3 or 4 hours until dried out.

To serve, take the warm frangipane tart, dust with icing sugar place on a suitable serving plate; take a generous quenelle of Cornish clotted cream & place alongside the tart.

Drizzle with the fig syrup & scatter with the oven dried fig crisps.