Fresh or dried. With cheese, salads, wrapped in ham, in cakes and bubbled down into a sweet sticky jam.
- A jar of fig jam
- All butter puff pastry (A shop bought block or pre-rolled packet)
- 100g ground almonds
- 100g butter
- 1 egg
- 190g golden caster sugar
- 150g sliced almonds
- Tub of creme fraiche to serve (optional)
Roll the puff pastry on a floured, clean surface and cut into small circles. I use the top of a glass, make sure the circles fit snugly in a greased cupcake tray.
In a mixing bowl, add the ground almonds, egg, butter and 90g of the golden caster sugar. (leaving the rest for the sugared almond topping) Mix with a metal smooth until creamy and smooth.
Into each pastry disc add a small dollop of the almond mixture and then a small spoonful of fig jam. Repeat and give each a little swirl and mix to marble the two. Place in the middle try of a hot oven for 15 minutes.
While the tarts are cooking away heat 100g of golden caster sugar in a pan with a couple of tablespoons of water. Over a fairly high heat the sugar will begin to dissolve and bubble. Add the almonds and. When the sugar turns brown and begins to caramelize, take off the heat immediately and spread onto a sheet of greaseproof paper to cool.
When the tartlets are ready, remove from the oven and place on a wire rack to cool.
When the sugared almonds are cool, place another layer of greaseproof paper on top of the hardened mixture and bash with a rolling pin to break into small, sugary fragments.
Sprinkle over the hot tartlets and serve warm with a large blog of creme fraiche.
