May 15, 2012 - 15:25 BST hellomagazine.com Fig & frangipane tart, Cornish clotted cream, fig syrup & crisps GALLERY Dish type: Dessert Ingredients: 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 crispsMethod: 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.