Delicious, sweet and fruity pud, great served with cream or ice cream – make the case with bought pastry
Ingredients
- 500g pack shortcrust pastry at room temperature, thawed if frozen
- 8 ripe figs, stalks trimmed
- finely grated zest of one large juicy orange
- 1 tbsp clear honey
- 200g softened butter
- 200g golden caster sugar
- 200g packet ground almonds
- 2 medium egg yolks
Method
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Roll out pastry on a lightly floured surface and use to line a shallow loose-bottomed 25cm flan tin (watch our video to see how to do this. Make sure the
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