140g butter, softened, extra to grease
170g caster sugar
1 lemon, zested
1 orange, zested
1 tsp vanilla bean paste
180g almond meal
75g plain flour
1 tsp baking powder
75g flaked almonds
6-8 figs, sliced 1cm thick
4 tbs honey, to glaze
Preheat the oven to 160°C.
Grease your tart tin with some butter, preferable a loose tart tin (28cm)
Put butter, sugar, lemon zest, orange zest and vanilla paste into a bowl of an electric mixer, beat until light and fluffy, about 5 minutes.
Add eggs, one at a time, making sure each egg is incorporated before adding the next.
Add almond meal, flour and baking powder and stir with a wooden spoon until all combine.
Fold in flaked almonds.
Pour out into the tart tin and spread smooth.
Push figs into the almond filling, pressing down a little, not too much!
In case of spillage and for safety if you have a loose bottom tart tin, place the tart tin on a flat baking tray and cook for 45-50 minutes, or until golden.
Remove from the oven, brush with the honey whilst hot. Then let cool down a little and remove from tin. Slice and serve with some vanilla ice cream or plain whipped cream. XX