Roasted fig & raspberry tart with toasted almond crust
Recipe by Amy Chaplin, taken from ‘At Home in the Wholefood Kitchen’ by Amy Chaplin, published by Jacqui Small, RRP £25.00.
450 g fresh ripe figs, cut in half
Raise oven temperature to 200c / 400F / gas mark 6. Line a baking tray with baking parchment. Add figs and drizzle with olive oil and 1 tablespoon of the maple syrup; toss gently to coat. Spread figs out evenly over tray and arrange cut-side up; roast for 25 minutes or until they begin to caramelize and soften. Remove from oven and set aside to cool.
Refrigerate for 20-30 minutes or until filling is completely set.