- 1/4 cup raw caster sugar
- 1/2 cup almond meal
- 45g unsalted butter (at room temp)
- 1 tsp vanilla extract
- 3 egg yolks
- 1 block puff pastry (good quality)
- 3 fresh figs, sliced thinly
- Maggie Beer’s burnt fig honeycomb & caramel ice-cream to serve
Pre-heat oven to 180C
Whiz sugar, almond meal, butter and vanilla extract in a food processor. Add egg yolks until combined.
Place the pastry on a baking sheet, lined with baking paper and score a 1cm border in each and prick with a fork. Smother frangipane over the inside of each portion (keeping within the border) and top with sliced figs.
Bake in the oven for 20 minutes until pastry is puffed, and the frangipane golden.
Serve warm with Maggie’s ice-cream.