John Torode's fig and almond tart
John Torode is in Corfu, where he’s cooking up a delicious Greek sweet treat - he'll be making a Fig & Almond Tart with local honey in the stunning gardens of the Durrells house.
Fig and Almond Tart with Local Honey and Yoghurt
Makes 1 9” tart
Ingredients
175g unsalted butter, softened150g caster sugar 150g self-raising flour, sifted2 eggs3 tbsp milk 100g ground almonds1 tsp almond essence400g figs: 100g chopped, 300g sliced in half1 tbsp granulated sugarKumquat liqueur Icing sugar, to dust Yoghurt and honey, to serve Prosecco
Method
1. Preheat the oven to 170C.
2. Grease and line a 23cm loose-bottomed cake tin.
3. Beat together the butter and sugar, then add the flour, eggs, milk, almonds and almond essence. Stir in the chopped fruit so they are evenly dispersed through the batter.
4. Spoon the mixture into the cake tin and arrange the fig halves, cut side up, on top of the batter, pushing them gently into the batter. Sprinkle over the granulated sugar, and bake for 1 hour - 1 hour 15 minutes. Test with a skewer - make sure not to overcook.
5. Remove from the oven and set to cool on a rack until almost room temperature. Sprinkle a little kumquat liqueur over the top of the cake if you wish and dust with icing sugar and. Serve with yoghurt and honey and a Kumquat Spritz (pour 25ml kumquat liqueur into a prosecco glass and top with prosecco).