I love foraging, going out in the wilderness collecting things that you can later bake into things or jam, is a very satisfying thing for me. I’m always seeking out new things to find. But sometimes your own back garden can be as generous as the outside world, and my Mum and Dad have a fig tree in theirs! With the Great British Bakeoff returning to our screens I thought I’d bash the two together in a blog.
So here’s my version of Hugh Fearnley Whittingstalls cherry Bakewell, but with fig jam and a sweet pastry base… It’s a mulch of different recipes and a bit of making it up as I go along, but it works!
Put the figs (chopped) in a jam pan along with a few spoons of jam sugar, chopped Apple, lavender flowers and a squidge of lemon juice…let the whole lot mingle and sludge together on a medium heat.
(this may be done the day before, increasing the amounts of ingredients depending on how much jam you wish to make)
In a bowl whisk together 150g unsalted butter and 150g caster sugar until light and fluffy. In a separate bowl mix together 150g ground almonds and 50g of plain flour. Then add the flour mix a spoon at a time with 3 eggs. You can add a few drops of almond extract at this point. The mix will look like this
Put this mix to one side. Then I used ready made (I know! Shh don’t tell Hollywood) sweet pastry as the base. Plonk the pastry into a greased tart tin cut to size and blind bake for about half an hour, but keep checking it you don’t want to burn it at this point!
When the base is blind baked spread the fig jam liberally! Then pour the yellow almond mix on top, or spoon it! Level it out with a spatula and put the tart into the oven 170 degrees centigrade/gas 3 for 35-40 minutes.
When the tart has finished baking sieve icing sugar over the top, and a sprig of lavender to make it look pretty. Then eat it. Yum.