Fig tart with mascarpone

Method

1. Preheat an oven to 180°C/gas 4.

2. Roll out the shortcrust pastry finely and use it to line a loose-based 23cm tart tin. Prick the base, line with baking parchment and fill with baking beans.

3. Blind bake the pastry case for 10-15 minutes until the pastry looks set. Carefully remove the baking parchment and baking beans. Bake for a further 5 minutes until the pastry base is firm. Remove the pastry case from the oven, increasing the oven temperature to 190°C/gas 5.

4. Meanwhile, in a mixing bowl, cream together the butter and caster sugar until white and fluffy and then gradually add in the beaten eggs.

5. Lightly fold in the flour and the ground almonds.

6. Spoon the butter mixture into the blind-baked pastry case and carefully arrange the halved figs on top.

7. Bake for 30- 40 mins or until the almond filling has set. Remove and cool.

8. Place the apricot jam in a small saucepan and heat through until it becomes liquid. Brush the melted apricot jam evenly over the tart to glaze it.

9. Serve the fig tart in slices, topping each slice with a spoonful of mascarpone.