Marzipan, almond and fig tart

Ingredients

200g marzipan
100g whole almonds, toasted
5 tbsp cream
375g ready rolled puff pastry
50g ground almonds
8 figs, sliced in wedges
3 tbsp flaked almonds
1 egg yolk to glaze pastry
Icing sugar to garnish

Method

• Preheat oven to 200°C. 
• Toast the whole almonds in the preheated oven for 10 minutes or until golden allow to cool.
• Place the marzipan, cream and whole almonds in the food processor and whizz together until the mixture resembles a thick paste.
• Line a baking tray with non-stick baking parchment.
• Unroll the pastry and lay on top of the baking parchment. Using the tip of a sharp knife, score a line about 2.5 cm in from the edge that goes all the way around the pastry.
• Glaze the pastry's scored outer edge with the beaten egg yolk.
• Spread the marzipan paste over the centre of the pastry up to the scored line.
• Scatter evenly with the ground almonds and arrange the sliced figs over the marzipan to cover.
• Sprinkle with the flaked almonds.
• Bake for 15- 20 minutes or until crisp and golden.
• Dust with icing sugar just before serving.

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