Crostata di Fichi e Mandorle

fig & almond tart

You have probably noticed whilst shopping at growers markets and/or fruit shops that figs are currently in season. They are available from December till February, with some varieties obtainable till April.  You will more often see the purplish skin figs (a medium sized pear-shaped fruit with a red flesh), a variety known as the Black Genoa Fig.

Additionally popular is the greenish-yellow fig with a very thin, edible skin and honey coloured flesh, better known as Archipal.  Lucky for me, my mum has four of these Archipal fig trees and this year’s harvest has been very successful.

Hence with an abundance of fresh figs, I have been busy in the kitchen putting them to good use!  Consequently, I share with you now one of my favourite sweet recipes – Fig & Almond Tart.

This is a perfect treat to have with family and friends after Sunday lunch.  It is so easy to prepare and takes no time at all to put together.  The flavours of baked fig and almond frangipane with the texture of a sweet shortcrust pastry are delightful.  Add to that, a scoop of vanilla bean gelato and it’s heavenly.

You will need to start with one quantity of a Italian shortcrust pastry.  Then you will need one quantity of almond frangipani.  Finally, sit the figs of top and bake till golden perfection.

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