Brunch recipe: Anna Barnett's fig frangipane with sage

Prepare the pastry dough the night before then whizz together the filling to make this deliciously sweet treat.

Serve with crème fraiche for a decadent brunch or afternoon treat.

Serves 6–8 (Makes one 24–26cm)

Preparation time:

30 mins to make the dough

30 mins to chill

1.20hrs cooking

Ingredients:

For the short crust sweet pastry with thyme and nutmeg...

480g / 3 2/3 cups GF plain (all-purpose) flour – sifted

½ nutmeg – freshly grated

sprinkle of salt

2 heaped tbsp icing (confectioners’) sugar

220g / 1 cup unsalted butter – cubed and chilled

1 medium egg – beaten

8 sprigs of fresh thyme – leaves removed from stalks

3–4tbsp ice cold water

For the frangipane filling:

200g butter

200g golden caster (super fine) sugar

4 large eggs

200g ground almonds

6-7 figs – halved

2 heaped tbsp golden caster (superfine) sugar

3tbsp flaked almonds

Method:

To make the pastry, start by using a food processor and K beater to combine the flour with the nutmeg, salt and icing sugar. Next add the butter, combining on a low speed until you have a rough crumb. Add in the beaten eggs.

When the pastry starts to come together, add in the ice cold water a tablespoon at a time, just enough so that the pastry forms into a smooth ball. If you add too much you can add a little extra flour to bring it back to the right texture.

Remove the dough from the food processor, roll it out and line a 24–26cm / 9½ – 10in tart tin to around 3mm thick. Prick the pastry all over with a fork and allow to rest in the fridge for around 30 minutes before baking.

Preheat the oven to 180˚C. Remove the pastry from the fridge and fill with baking beans (or screw up foil and use to help keep the shape of the tart case). Bake for 15 minutes, remove the baking beans or foil then continue to bake for another 5–10 minutes until the pastry is fully cooked and starting to turn golden. Leave the oven on.

To make the filling, beat together the butter and sugar until light and fluffy then add in the eggs one at a time continuing to beat.

Gently fold in the almonds plus half of the sage leaves. Pour the mixture into the cooked pastry case then scatter over the halved figs and remaining sage leaves. Place the tart back into the oven.

When the frangipane has puffed up and has began to turn golden (after around 35–40 minutes) scatter over the flaked almonds and a little sugar and cook for a further 4–5 minutes.

Remove from the oven and allow to cool a little before serving warm.