Line a 9-inch loose bottomed tin with the sweet pastry and blind bake. Cream the butter and the sugar until fluffy and white and then gradually add in the beaten eggs.
Lightly fold in the flour and the ground almonds. Place the mix into the pastry case and carefully arrange the halved figs around the tin. Bake in medium oven for 30- 40 mins or until the sponge is cooked. Then allow to cool.
Place the apricot jam into a pan and heat through until it becomes a syrup. Then glaze the tart. To serve, garnish a slice of tart with a spoon of mascarpone.
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