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Fig and almond dartois
Serves SERVES 6-8
Ingredients
- 320g ready-rolled sheet
- puff pastry
- 10 ripe figs
- 1 egg
- 1tbsp milk
- 1tbsp toasted flaked almonds
- 2tbsp icing sugar
For the filling
- 80g butter, softened
- 80g caster sugar
- 80g ground almonds
- 1 egg, beaten
- 1tbsp plain flour
Method
Preheat the oven to 190°C/375°F/ Gas 5. Beat together the softened butter, sugar, ground almonds and egg until smooth. Add the flour and a pinch of sea salt and stir thoroughly.
Lay the pastry out on a sheet of baking parchment with the short ends parallel to the work surface (ie long side upwards). Use the tip of a sharp knife to lightly score it into three even sections along the length, taking care not to cut through it.
Cut the pastry on each of the outside sections into horizontal strips about 1cm wide. Spread the almond mixture over the centre section, leaving slightly less at the edges so the filling doesn’t seep out while cooking.
Cut the figs in half and arrange them on the almond mixture, cut-side down, two abreast. Pull the pastry strips into the middle to create a plait.
Beat together the egg and milk to form an egg wash and brush all over the pastry. Bake for 20-25 minutes, until light golden. Brush on more egg wash and sprinkle with almonds. Sieve over the icing sugar and bake for 5-8 minutes. Serve in slices.
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