Fig, Honey & Olive Oil Almond Tart

The Ritual

A late-summer tart of ripe figs baked into a soft almond filling with lemon, honey and extra virgin olive oil. Best served just warm, when the figs are soft and the honey glaze still catches the light.

SERVES 8–10

INGREDIENTS

For the pastry
200 g / 1⅔ cups plain flour
30 g / ¼ cup ground almonds
30 g / ¼ cup icing sugar
½ tsp fine sea salt
115 g / ½ cup cold unsalted butter, cubed
1 egg yolk
1–2 tbsp ice-cold water

For the filling
150 g / 1½ cups ground almonds
75 g / ⅓ cup caster sugar
2 tbsp plain flour
½ tsp fine sea salt
2 large eggs
80 ml / ⅓ cup Soleá Ritual extra virgin olive oil
60 g / 3 tbsp honey
Finely grated zest of 1 lemon
1 tsp vanilla
6–8 ripe fresh figs, quartered
25 g / ¼ cup flaked almonds

To finish
2 tbsp honey
1 tbsp Soleá Ritual extra virgin olive oil
A few flakes of sea salt, optional

METHOD

1. Make the pastry.
Combine the flour, ground almonds, icing sugar and salt. Rub in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and just enough cold water for the dough to come together. Shape into a disc and chill for 30 minutes.

2. Bake the tart shell.
Preheat the oven to 180°C / 350°F. Roll out the pastry and line a 28 cm / 11-inch loose-bottomed tart tin. Chill for 15 minutes.

Line with baking paper and baking weights and bake for 15 minutes. Remove the paper and weights and bake for a further 5–7 minutes, until lightly golden. Reduce the oven to 170°C / 340°F.

3. Make the almond filling.
Combine the ground almonds, sugar, flour and salt. In a separate bowl, whisk together the eggs, olive oil, honey, lemon zest and vanilla. Fold into the almond mixture until smooth.

4. Assemble.
Spoon the filling into the tart shell and smooth the surface. Arrange the quartered figs over the top, pressing them gently into the almond filling. Scatter with the flaked almonds.

5. Bake.
Bake for 35–40 minutes, until golden and just set in the centre.

6. Finish.
Mix the honey and olive oil together and brush generously over the warm tart and figs. Finish with a few flakes of sea salt, if using.

Serve warm or at room temperature.

Makes: 1 tart

Time: 25 minutes prep and approx. 60–75 minutes bake

Pan: Pastry tin

To Serve — The Ritual Moment

Slice generously.

A scoop of whipped cream or vanilla bean ice cream, while still warm.

Drizzle with honey and olive oil.

Eat slowly.

Notes from the Grove

• The figs can be replaced with apples or pears and the almonds replaced by pecans in the autumn, cherries and pistachios in early summer.

• Keeps wrapped at room temperature for 2-3 days, or refrigerate.