Fig and Raspberry bakewell tart

By sarah_carroll

Ingredients

• Careme vanilla bean shortcrust pastry
• 100 g unsalted butter, softened
• 1/2 c caster sugar
• 1 egg, lighten beaten
• 100 g almond meal
• 1 vanilla bean, split, seeds scraped
• 1/4 c brandy
• 1 cup raspberry jam
• 8 figs, halved
• 125 g punnet raspberries, plus extra
• 1/4 c icing sugar
• Thick cream to serve

Details

Servings 6

Preparation

Step 1

Roll out pastry and use to line a loose bottomed tart pan. chill for 15 minutes.
Preheat oven to 180C. Line the tart with baking paper and fil with pastry weights. Bake for 10 minutes, then remove paper and weights. Bake for a further 5 minutes or until golden. Cool.
Place the butter and caster sugar in a food processor and whiz to combine. Add egg, almond meal, vanilla seeds and 1 T brandy, then pulse to combine.
Spread the jam over the base of the pastry case, then top with the almond mixture. Arrange the figs , cut sides up on top of the filling, gently pressing down. Bake for 20-25 minutes until the filling is set and golden. Cool slightly.
Meanwhile, blend the raspberries to a puree. Place raspberry puree in a pan with the icing sugar, 2 tablespoons brandy and remaining jam, then cook over low heat. cool slightly for 1-2 minutes until thickend. Cool slightly the puree will continue to thicken on cooling.
drizzle tart with raspberry, then slice garnish with extra raspberries, then slice and serve warm with thick cream.