This recipe is usually made with apples, but as I came across some really cheap figs, I thought that they would be good in this tart. My friend Lara was helping, playing food stylist and taking photos, hence the heart shaped arrangement of figs. I found the fresh figs a bit to watery in this when it was cooked – the texture was too soggy. The other fruit I often use when they are in season is fresh apricots which are divine in this tart, but sadly have a very limited season. This tart often gets made for tea, especially when apricots are in season.
Preparation: 20 Min
Bake 60 – 70 min
Oven Temp 150 degrees Celsius
1 vanilla pod
360ml (300g) castor sugar
Zest of two lemons 150ml milk
110g butter melted
100g ground almonds
140ml cake flour
10ml baking powder
4-5 tart apples such as Granny Smiths, peeled cored and cut into slices
Grease a 23cm tart dish or spring form tin.
- Halve the vanilla pod lengthways and scrape out the seeds. Discard the pod or put it in a jar of castor sugar and leave it for a month to make vanilla castor sugar.
- Beat the castor sugar (you can use vanilla castor sugar), vanilla seeds and eggs in a stand mixer till very light and fluffy.
- Add the lemon zest, the milk and the butter.
- In a separate bowl, mix the ground almonds, flour and baking powder before stirring into the egg mix.
- Pour half the batter into the prepared tart dish.
- Arrange half the apples on top. Pour over the rest of the batter.
- Arrange the rest of the apple slices on top.
Bake on the middle shelf at 150 degrees Celsius for about an hour and ten min. A skewer should come out clean in the middle, if not put it back for another ten min.
Variations: 1) Fresh Apricots are divine in this. Just halve them and remove the stones. Once you have poured half the batter, step five, just arrange the apricots cut side down in circles before topping with the rest of the batter. You should need about 400g of apricots.
2) I used figs in this one. I love the look of them, split open and poking tulip like through the batter, but feel that the release too much juice into the final tart, so it was a bit soggy