Ingredients

• 435g pkt Careme vanilla bean shortcrust pastry (or for Valli's pastry recipe, see note)
• 100g unsalted butter, softened
• 1/2 cup (110g) caster sugar
• 1 egg, lightly beaten
• 100g almond meal
• 1 vanilla bean, split, seeds scraped
• 1/4 cup (60ml) brandy
• 1 cup (320g) raspberry jam
• 8 figs, halved
• 125g punnet raspberries, plus extra
• 1/4 cup (35g) icing sugar
• Thick cream, to serve

Description

Fig & Raspberry Bakewell Tart Recipe - Roll Out Pastry And Use To Line A 33cm X 12cm Rectangular Loose-bottomed Tart Pan, Trimming To Fit. Chill For 15 Minutes. Preheat Oven To 180°C. Line Tart With Baking...

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