Fig and almond tart

Published 2 October, 2017

Fig and almond tart


Serves 8
Prep time 10 minutes
Cook time 20 minutes
SmartPoints values per serving 8


300g Puff pastry block
1 tbsp plain flour
40g polenta, dry
40g ground almonds
30g caster sugar
1 egg, beaten
½ tsp almond flavouring
6 figs, quartered (plumbs can be used when figs are out of season)


1 Preheat the oven to gas mark 7/220°C/fan oven 200°C.

2 Roll out the pastry on a lightly floured surface to a rectangle measuring roughly 20cm x 26cm, trimming the edges with a sharp knife to ensure that the pastry rises well. Place on a baking sheet.

3 Mix together the polenta or semolina, almonds, sugar (reserving 1 tsp), egg and almond flavouring. Spread over the pastry to within 1cm of the edges. Arrange the figs on top and sprinkle with the reserved caster sugar.

4 Bake in the oven for 20-25 minutes until well-risen and golden brown. Cool slightly, then serve.