Following another blackberrying session, collecting the last of the season’s harvest (and this time following my own advice and wearing full length trousers to avoid nettle stings), I was inspired to transform my pickings into a delightfully autumnal dessert. The result was this richly coloured and intensely sticky tart which combines the British bramble with the Mediterranean fig to create a comforting seasonal treat…
Here’s how I did it…
400g rich short crust pastry (I made my own following this recipe from BBC recipe, with the addition of 1 teaspoon of almond essence to add an extra almondy kick, but shop bought pastry is fine).
110g ground almonds
100g caster sugar
2 medium eggs
50g melted butter
25g flaked almonds
Pre-heat the oven to 180 deg C
Grease a 25cm diameter, loose bottomed flan tin.
Roll out the pastry until it is about 0.5cm thick and line the flan tin with the pastry carefully pushing the pastry into the edges of the tin. Carefully trim and excess pastry from the edge of the tin using a sharp knife.
Next blind bake the pastry for 20 minutes by lining the pastry case with greaseproof paper and filling the pastry case with baking beans or uncooked rice (for tips on the blind baking process check out this BBC video).
Whilst the pastry case is baking place the ground almonds, caster sugar, eggs and melted butter into a large mixing bowl and using a wooden spoon beat the mixture until smooth and well combined.
Slice the figs into 2cm thick slices.
After 20 minutes remove the pastry case from the oven and carefully remove the greaseproof paper filled with the baking beans.
Spread the almond paste mixture into the bottom of the pastry case. Then arrange the fig slices on top of the almond mixture. Finally scatter the blackberries and almond flakes on top of the figs before returning the tart to the oven for another 30 minutes.
After 30 minutes remove the tart from the oven and allow to cool before carefully removing from the flan tin and transferring to a serving plate.
Enjoy accompanied with a generous slosh of cream or scoop of good quality vanilla ice cream.
You can find more of Julia’s inventive recipes on her fantastic blog Something Missing