Fig and Raspberry Tart Recipe

Delicious Food, Make It Fast & Serve.

Add pastry, butter, free range egg, vanilla pod, split, seeds scraped ground almonds, raspberry jam, sugar and other ingredients. Then cook it fast and serve.

  • To prep

    30 Mins
  • To cook

    50 Mins
  • Level

  • Yields

  • Calories 959 kcals
  • Fat 59.9 g
  • Fiver 5.3 g


  1. Step

    15 Min

    Roll out the pastry on a lightly floured surgace and use to line a 33cm x 12cm toose bottomed tart tin. trimming to fit prick the base all over with a fork, then chill in the fridge for 15 minuts.

  2. Step

    5 Min

    preheat the oven to 180c fan 160c gas 4. line the tart tin with bakcing paper and fill with baking beans or rice. then remove the paper and beans/rice. bake for a futher 5 minutes or until golden. cool

  3. Step

    0 Min

    whizz the butter and caster sugar in a food processor to combine. add the egg, almonds, vanilla seeds and 1 tbsp brandy, then pulse to combine.

  4. Step

    40 Min

    spread the jam over the base of the pastry case, then top with the almond mixture. arrange the figs, cut side up, on top of the filling, gently pressing down. bake for 40-45 minutes until the filling is st and golden. cool slightly.

  5. Step

    0 Min

    meanwhile, blend the raspberries to a puree, then put in a pan with the icing sugar and 2 tbsp brandy. cook over a low heat, stirring. for 1-2 minutes until thick. cool slightly. drizzle with the puree, then slice and serve warm, garnished with extra raspberries, with double cream or creme franchise.

Recipe By

Julia Ackerson

My name is Julia Ackerson and I'm a food Blogger, Writer, and Editor at My mission is to share restaurant quality recipes you can easily make at home. I'm all about getting people back into the kitchen.

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