Name: Mandorlata con fichi (Fig tart with almonds)
Yield: Makes one 26 cm (10½ in) tart
Cuisine: Italian
Ingredients: 5 tablespoons fig, or apricot or plum jam; 3 tablespoons sugar; 155 g (1 cup) skinned almonds, halved lengthways; 10-12 ripe, firm figs; 2 teaspoons milk; 1 egg yolk; ½ the quantity of sweet pastry

Preparation info

Makes
one
26 cm tart

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

You could use another fruit in place of the figs, such as apples, apricots or cherries, and substitute any nuts you like for the almonds. This tart is best eaten the day it is made.

Ingredients

½ the quantity of sweet pastry
10-12 ripe, firm figs
5 tables

Europe
Italy
Dessert
September
Mediterranean
Vegetarian
Tuscany

Method

Make the pastry following the instructions. Cover and put it in the refrigerator for 30-60 minutes before rolling it out.

Preheat the oven to 180°C (350°F/Gas 4). Roll out the pastry into a loose-bottomed tart case of 26 cm (10½ in), following the instructions, and bake the pas

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of