Humphry's Fig Tart

8 Sep 2014

Learn how to make Humphry's Fig Tart . . ..


  • Fig or Apricot Jam
  • 2 x Figs
  • 8" Tart Ring

Sweet Paste

  • 125g x Butter
  • 90g x Sugar
  • Pinch of Salt
  • 1 x Egg
  • 250g x Flour


  • 125g x Butter
  • 125g x Sugar
  • 2 x Eggs
  • 125g x Ground Almonds
  • 25g x Plain Flour


Sweet Paste:

  • Slowly cream the butter and sugar until they are combined, for about 5 minutes.
  • Add the eggs and fold in the flour and salt.
  • Cover the bowl in cling film and chill for around 30 minutes.


  • Cream the butter and sugar together and add the eggs whilst slowly scraping the mixture down from around the sides of the bowl.
  • Fold through the sieved almonds and flour, and leave to the side until ready to use.

Line the tart:

  • Roll out the sweet paste to about 3-4mm thick.
  • Lift over the tart ring and gently press down the sides and over the base and leave to chill for around 30 minutes.
  • Then spread a thin layer of fig or apricot jam over the base of the tart.
  • Dice 1 fig into small pieces and mix it through the frangipane.
  • Pour the frangipane mixture into the tart case.,/li>
  • Slice another fig into 8 slices and arrange these on top of the tart.
  • Sprinkle with flaked almonds and bake at 170degrees for around 30 minutes until golden and springy to touch.
  • Once it has been left to cool, glaze with apricot jam to give it a glossy finish and enjoy!