"This is a wicked dessert, which we made using fresh figs and cherries, though you can ring the changes and use whatever is in season. Tinned fruit works well, too. Whichever you choose, the result is lovely with a dollop of mascarpone or crème fraîche."
1. Grease a loose-bottomed 28cm tart tin with a small knob of butter.
2. Make the pastry: cream together the butter, icing sugar and salt, then rub in the flour, vanilla seeds, lemon zest and beaten egg yolks (you can do all this by hand or in a food processor). Once the mixture resembles coarse breadcrumbs, add your cold milk or water. Pat and gently work the mixture together into a dough ball, then dust it lightly with flour. (Don’t work the pastry too much or else it will become elastic and chewy, not flaky and short as you want it to be.)
3. Wrap the pastry in clingfilm and pop it in the fridge to chill.
4. After an hour, remove the pastry from the fridge, roll out to the thickness of a £1 coin*, and use to line your tart tin. Put the whole lot in the freezer for a further hour.
5. Heat the oven to 180˚C/gas 4 and bake the pastry case for around 12 minutes or until it’s lightly golden – use baking beans to stop the case from rising. Remove from the oven and turn it down to 170˚C/gas 3.
6. Get started on your frangipane. In a food processor, blitz the almonds to a powder, then transfer to a bowl with the flour. Next, blitz the butter and sugar till light and creamy. Add this to the almond mix with the eggs and the vanilla seeds and fold in until smooth. Place in the fridge for at least half an hour to firm up.
7. If using apricots, halve and stone; for figs, cut a cross in the top to a depth of halfway down the fruit; if using cherries, stone. Spoon the frangipane mix into the pastry case, then lightly push the fruit into the frangipane.
8. Bake for 40 minutes, or until the frangipane has become firm and golden on the outside but is still soft in the middle. Cool for 35–40 minutes before serving.
*That’s about 3mm for our non-UK readers.
Recipe taken from Jamie Magazine – an exciting new, bimonthly magazine from Jamie Oliver. Subscribe online through the Jamie Magazine website.
©Jamie Oliver 2008.
Photography Copyright © 2008 David Loftus.
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