Ingredients
(serves four)
For the frangipane filling
50g butter
50g caster sugar
1 egg
50g ground almonds
1tsp plain flour
For the cinnamon ice-cream (enough for about eight)
250ml double cream
250ml milk
2 cinnamon sticks
Pinch of ground cinnamon
4 egg yolks
120g caster sugar
For the port syrup
100g fig trimmings
80ml port
15g sugar
2-3tbs basic stock syrup
40g of raisins
50ml sweet wine
4 x 15cm rings puff pastry, thinly rolled
3-4 figs, sliced
Method
To make the frangipane filling, cream the butter and sugar together. Add the egg followed by the ground almonds and flour.
To make the cinnamon ice-cream, bring the double cream, milk, cinnamon sticks and ground cinnamon to the boil. In a separate bowl, whisk the egg yolks and caster sugar together. Next, whisk half the egg yolks and caster sugar mixture into the boiling mix and then add the remainder. Cook like an anglaise and remove cinnamon sticks. Cool and freeze in a Pacojet canister to blend.
To make the port syrup, put the fig trimmings in a small pan, cover with the port and add the sugar and stock syrup. Cover the pan with clingfilm, bring to boil and simmer until it is soft. Remove the clingfilm and reduce to a syrup. Blend until smooth and pass through a fine sieve.
To make a glaze to brush over the finished tart, take a quarter of the port syrup and let down with the sugar syrup. Take a small handful of raisins and cover with sweet wine. Place clingfilm over the pan, bring to the boil and cool. Reheat as needed with a little butter.
Spike the pastry and cook at 200°C for 10 minutes. Remove and place a second tray on top of the pastry so as to flatten the base and cook for a further 10 minutes at 200°C. Cool and reserve.
For each portion, spread a thin layer of frangipane over the pastry and cover with fig slices. Bake for 12 minutes at 230°C. Brush with the reserved glaze. Put the tart on a plate. Edge the plate with the port syrup, scatter raisins around the tart and top with ice-cream.