Fig Frangipane Tart

Ingredients:
1 pack ready rolled shortcrust pastry
4 1/2 oz olive oil spread
4 1/2 oz sugar
5 oz ground almonds
2 oz self raising flour
3 large eggs - beaten 
6 fresh figs 

Method: 
Roll out the pastry slightly to make it a bit thinner
Line the pastry into a loose bottomed shallow tin
Place baking parchment on the top of the pastry and add baking beans
Blind bake the pastry at 180 degrees for 10 minutes
Remove the beans and parchment, lightly pick over the base of the pastry with a fork and then return to the oven to cook for another 2 minutes
Leave to cool slightly

To make the frangipane filling:
Beat together the sugar and olive oil spread
Add in the flour, ground almonds and beaten eggs and mix together until smooth
Tip into the pastry case and spread out evenly
Cut 4 of the figs into halves and arrange in a circle around the outside of the tart - push them into the mixture
Cut the other 2 figs into quarters and arrange in a smaller inner circle on the tart - push them into the mixture
Cook at 180 degrees for 20-25 minutes, until golden brown all over

Serves 8 
Served with vanilla ice cream and a drizzle of blackberry vinegar (see previous recipe)