Fig, apple and almond tart recipe
 Use a shop-bought tart shell for ease in this autumnal fruit tart made with apple compôte and sliced black figs. 100g/3½oz unsalted butter 100g/3½oz caster sugar2 free-range eggs, beaten100g/3½oz ground almonds 100g/3½oz unsalted butter 100g/3½oz caster sugar 2 free-range eggs, beaten 100g/3½oz ground almonds 1kg/2lb 4oz Bramley apples, peeled and roughly chopped 150g/5½oz caster sugar (or to taste)50ml/2fl oz apple juicelemon juice, to taste (optional) 1kg/2lb 4oz Bramley apples, peeled and roughly chopped 150g/5½oz caster sugar (or to taste) 50ml/2fl oz apple juice lemon juice, to taste (optional) 50g/1¾oz flaked almonds 200g/7oz icing sugar 40g/1½oz free-range egg whites, lightly whisked20cm/8in blind-baked pastry shell 6 black figs, sliced400g/14oz crème fraîche, to serve 50g/1¾oz flaked almonds 200g/7oz icing sugar 40g/1½oz free-range egg whites, lightly whisked 20cm/8in blind-baked pastry shell 6 black figs, sliced 400g/14oz crème fraîche, to serve Method To make the almond paste, beat together the butter and sugar in a bowl until smooth. Add the eggs gradually and then stir in the ground almonds. Cover and transfer to the fridge to chill while you prepare the other elements of the tart.To make the apple filling, place the apples, sugar, apple juice and lemon juice in a saucepan over a medium heat and cook to a pulp Taste and add more sugar or a squeeze of lemon, to taste.Preheat the oven to 190C/170C Fan/Gas 5.To make the topping, mix the egg whites together with the flaked almonds and icing sugar in a bowl. To assemble, spoon some of the almond paste into the base of the tart. Add the apple filling, layer over some fig slices and spoon over a thin layer of the flaked almond topping. Bake for 40 minutes, or until golden-brown and cooked through. Serve with the crème fraîche. To make the almond paste, beat together the butter and sugar in a bowl until smooth. Add the eggs gradually and then stir in the ground almonds. Cover and transfer to the fridge to chill while you prepare the other elements of the tart. To make the almond paste, beat together the butter and sugar in a bowl until smooth. Add the eggs gradually and then stir in the ground almonds. Cover and transfer to the fridge to chill while you prepare the other elements of the tart. To make the apple filling, place the apples, sugar, apple juice and lemon juice in a saucepan over a medium heat and cook to a pulp Taste and add more sugar or a squeeze of lemon, to taste. To make the apple filling, place the apples, sugar, apple juice and lemon juice in a saucepan over a medium heat and cook to a pulp Taste and add more sugar or a squeeze of lemon, to taste. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the topping, mix the egg whites together with the flaked almonds and icing sugar in a bowl. To make the topping, mix the egg whites together with the flaked almonds and icing sugar in a bowl. To assemble, spoon some of the almond paste into the base of the tart. Add the apple filling, layer over some fig slices and spoon over a thin layer of the flaked almond topping. Bake for 40 minutes, or until golden-brown and cooked through. Serve with the crème fraîche. To assemble, spoon some of the almond paste into the base of the tart. Add the apple filling, layer over some fig slices and spoon over a thin layer of the flaked almond topping. Bake for 40 minutes, or until golden-brown and cooked through. Serve with the crème fraîche.