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Boy is this delicious!
Enough puff pastry to line a tart base
100g powdered almonds
100g cream cheese
3 tbsp sugar
1 tsp cornstarch
1 punnet of fresh figs (300 grams) sliced lengthwise
2tbsp apricot jam
1/2 tbsp water (depending on thickness of jam)
Heat the oven to 210 degrees. Mix together almonds, cream cheese, sugar and cornstarch. Spread on puff pastry base leaving about 2cms free around the edges. Bake in a 210 degree oven for about 30 mins until golden around edges. Leave to cool. In a small pan heat apricot jam and water until liquid and allow to cool. When the mixture is lukewarm use a pastry brush to glaze tart.
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