Fig and almond tart
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.