Honeyed fig and curd cheese tart
50 MINUTES | SERVES 6 | EASY
ready-rolled puff pastry 230g circular or rectangular sheet
curd cheese or ricotta 150g
ground almonds 75g
egg yolk 1
golden caster sugar 3 tbsp
purple figs 4-5 small
flaked almonds 1 tbsp, toasted
runny honey 1 tbsp
1 Unroll the pastry onto a baking sheet. Score a border 2cm in from the edge and prick the inside with a fork. Chill in the fridge for 10 minutes.
2 Heat the oven to 200C/fan 180C/gas 6. Beat together the cheese, ground almonds, egg yolk and sugar in a bowl. Cut the figs into thick slices. Bake the tart case (unfilled) for 10 minutes. Take out of the oven and gently push down the centre, which will have puffed up. Let it cool a little then spread the cheese mixture inside the border and lay the figs on top, choosing similar sized slices for a neater finish. Bake for 20-30 minutes or until the filling is light golden and puffed a little. Scatter over the flaked almonds and finish with a drizzle of honey. Serve just-warm.
PER SERVING 414 kcals | fat 21G | saturates 6.2G | carbs 43.7G | sugars 31.3G | fibre 4.4G | protein 10.5G | salt 0.6G
Apple and blueberry patchwork pie
45 MINUTES | SERVES 6 | EASY
Bramley apples 750g, peeled, cored and thinly sliced
blueberries 300g
cornflour 2 tbsp
soft light brown sugar 150g
ground cinnamon ½ tsp
nutmeg grated to make ¼ tsp
lemon ½, zested
croissant dough 350g pack
egg 1, beaten
demerara sugar 1 tbsp
vanilla ice cream to serve
Heat the oven to 190/fan 170C/gas 5. Put the apples, blueberries, cornflour, brown sugar, cinnamon, nutmeg and lemon zest into a pan. Cook over a medium heat for 10 minutes or until the blueberries have
