Fig and raspberry bakewell tart
- 435g pkt Careme vanilla bean shortcrust pastry (or for Valli's pastry recipe, see note)
- 100g unsalted butter, softened
- 1/2 cup (110g) caster sugar
- 1 egg, lightly beaten
- 100g almond meal
- 1 vanilla bean, split, seeds scraped
- 1/4 cup (60ml) brandy
- 1 cup (320g) raspberry jam
- 8 figs, halved
- 125g punnet raspberries, plus extra
- 1/4 cup (35g) icing sugar
- Thick cream, to serve
- Step 1 - Roll out pastry and use to line a 33cm x 12cm rectangular loose-bottomed tart pan, trimming to fit. Chill for 15 minutes.
- Step 2 - Preheat oven to 180°C. Line tart with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, then remove paper and weights. Bake for a further 5 minutes or until golden. Cool.
- Step 3 - Place butter and caster sugar in a food processor and whiz to combine. Add egg, almond meal, vanilla seeds and 1 tablespoon brandy, then pulse to combine.
- Step 4 - Spread half the jam over the base of the pastry case, then top with the almond mixture. Arrange the figs, cut-side up, on top of the filling, gently pressing down. Bake for 20-25 minutes until the filling is set and golden. Cool slightly.
- Step 5 - Meanwhile, blend the raspberries to a puree. Place raspberry puree in a pan with the icing sugar, 2 tablespoons brandy and remaining jam, then cook over low heat, stirring, for 1-2 minutes until thickened. Cool slightly (the puree will continue to thicken on cooling).
- Step 6 - Drizzle tart with raspberry puree, garnish with extra raspberries, then slice and serve warm with thick cream.