Annie Bell's Figgy Custard Tart

Have ready a 23cm loose-bottom tart tin about 3cm deep and a baking tray to sit it on. To make the pastry, place the butter and sugar in the bowl of a food processor and cream together until soft and fluffy.

Add the egg yolk, then gradually add the flour and ground almonds and bring the dough together with a drop of milk. Wrap the pastry in clingfilm and chill for at least 2 hours (it will keep for several days).

Preheat the oven to 200C/180C fan/gas 6. Allow the dough to come to room temperature for a few minutes, then knead until pliable. On a lightly floured work surface, roll out the pastry to a few millimetres thick. Carefully line the tart tin with the pastry (it is quite fragile), pressing it in gently and trimming the top.

Reserve the trimmings for patching later if necessary. Line the pastry with foil, tucking it over the top, fill with baking beans and bake for 15 minutes.

Remove the foil and beans, patch any cracks or shrinkage with pastry trimmings, brush the inside with the egg white and bake for 10 minutes more until lightly golden. Remove from the oven and leave to cool. Retain the oven at 200C/180C fan/gas 6 or reheat it, and place the tart tin on a baking tray.

For the filling, slice each fig into three, cutting downwards. Whisk the sour cream with the egg, egg yolk and 3 tbsp of the honey until smooth. HPour the mixture into the tart case. Settle the fig slices on the surface and drizzle over the remaining honey, especially on the fruit.


Place the baking tray in the oven and bake for 30-35 minutes until the custard is set and puffy and golden around the edge. Check towards the end of cooking, and rotate the tart if it seems to be colouring unevenly. Remove and leave to cool before serving.

Makes 1 x 23cm tart.