Flora's Cherry and Fig Frangipane

With the warmth of August upon us, Flora brings us a dessert that sings of late summer's finest fruits. This elegant Cherry and Fig Frangipane showcases the lusciousness of ripe fruit, nestled in a rich almond filling that bakes to perfection. Ideal for an afternoon tea or a sophisticated end to a summer meal, this frangipane embodies the sweet, sun-kissed flavours of the season, inviting us to indulge in the last glorious days of summer.

Makes 1 x 30cm tart

Ingredients

For the pastry:
125g butter
250g plain flour
100g icing sugar
1 egg yolk

For the frangipane:
300g unsalted butter, softened
300g caster
4 eggs
300g ground almonds
75g plain flour (can be wholemeal if you would prefer)
2 tsp vanilla bean paste

For the topping:
250g cherries
150g fresh figs
60g flaked almonds
demerara
icing sugar, to serve
yoghurt or creme fraiche, to serve

Method

1. In the bowl of a food processor blitz together all the pastry ingredients until a sand consistency forms. Tip out onto a work top and gently knead together until just combined. Shape into a flat round disc and cover with cling film. Chill for 1 hour or overnight.

2. Preheat the oven to 180C. On a lightly floured surface roll out your pastry until 2mm thick then use to line a 30cm tart tin, pressing the pastry into the corners and the edges. Cover with greaseproof paper and fill with baking beans or dried pulses. Blind bake for 15 minutes or until pale golden in colour. Remove from the oven and remove the baking beans. Turn the oven down to 170C.

3. In a bowl, beat the butter and sugar together until smooth. You can do this with a hand mixer or in a freestanding mixer. Once combined, pale and fluffy add the rest of the ingredients. Beat again until fully combined.

4. Spoon into the blind baked tart tin and spread level.

5. Cut the cherries in half and remove the stones. Cut the figs into quarters. Cover the top of the frangipan with the fruit then sprinkle the almonds around the edge. Cover the top of the tart with demerara, sprinkling generously.

6. Bake for 50 minutes or until golden brown on top and set in the middle. Allow to cool completely then remove from the tin.

7. To serve dust with icing sugar and serve slices with a dollop of creme fraiche and some fresh fruit.