Fig and Ginger Frangipane Tart

So I have a really delicious granola bar recipe for y'all that when I developed I scribbled down on a piece of totally nondescript paper. It has since been lost erm.. misplaced during the move back to Liverpool. This is something I am very sad about so I am desperately trying to find it come on Kate IF YOU WERE A RECIPE WHERE WOULD YOU BE.  Probably back in my parents' tidy kitchen.

In the mean time I have this corker of a fig and ginger frangipane tart for you. Doesn't it look all seasonal and - dare i say it - rustic and lovely?! This tart pretty much screams AUTUMN.  The warming ginger frangipane really compliments the subtle flavour of the figs.

I know this is my second fig post in a row but THEY ARE 19 PENCE EACH IN LIDL SCOREEEEEE. My next post is fig-free I promise. But for the time being IT IS FIG SEASON SO FIG LOVERS REJOICE (I say that like I am part of the fig-lovers society or something I'm not I only discovered I even liked them last week so really i am a bit of a fig phoney)

Regardless, when you pair them with ginger in an oblong frangipane tart they are pretty dece.

I have an inkling that a layer of fig jam under the frangipane would be incredible.

 

Ingredients

For the pastry base

60 g all purpose flour
40 g wholewheat spelt flour (or more all purpose flour)
2 heaped tbsp porridge oats
2 heaped tbsp icing sugar
1/2 tsp ground ginger
80 g unsalted butter
1 medium free-range egg yolk (save the white for frangipane)

For the ginger frangipane

50 g unsalted butter
70 g granulated sugar
2 medium free-range eggs (plus white from above)
80 g ground almonds
40 g all purpose flour
1/2 tsp baking powder
2 tsp ground ginger

4 - 6 figs sliced thinly to layer on top

Optional addition for a 'figgier' tart - 200 g fig jam

Directions

1. Pre heat oven to 180 degrees C. To make the pastry base combine the flour, oats, icing sugar and ginger in a bowl. Work in the butter with your fingers until you have a crumbly mixture then add the egg yolk (remember to save the white) and mix in with a wooden spoon until the dough comes together as one smooth ball. Press this dough into a rectangular 14 x 5 inch tart tin with a loose base. If you are adding the fig jam now is the time to spread it liberally over the pastry base.
2. To make the ginger frangipane cream together the butter and sugar until light and fluffy. Beat in the two eggs and the white saved from step 1 then stir in the ground almonds, flour, baking powder and ground ginger. Pour this frangipane mixture on top of the fig jam layer or straight into the pastry case if you are omitting the jam.
3. Thinly slice 4 - 6 figs and layer them up on top of the frangipane. Bake the tart for about 35 minutes until the crust starts to brown and the figs are slightly shriveled.
4. Serve, share, eat and ENJOY :)