Super easy and really quick to make! And figs are always so beautiful to combine with their red-dotty pulp! The first time I prepared this tart, I used too little sugar, so I added a second tablespoon and that should give it a perfect sweetness!
See how to prepare here:
1 pack of puff pastry
6 fresh figs
2 tablespoons sugar
200ml liquid cream
100g ground almonds
Pre-heat the oven to 180°C (oven set to air circulation).
Butter a baking form, place the puff pastry with sides all the way up.
In a mixing bowl combine eggs, cream, almonds and sugar and pour mix onto the puff pastry.
Wash and pat dry the figs, cut bottom and top off and halve them. Place them cut side up onto the cream-mix. It may seem a little bit too little liquid, but no worries, it will “grow” in the oven.
Place in the oven for approx. 25-30 minutes. Use a wooden skewer to check if the cake is ready – if still doughy, leave in for another bit, if the skewer is dry, its ready.
Serve with vanilla ice-cream or just as is.