This recipe came from that awesome cookbook Ripe Recipes by Angela Redfern. Now because I made it out of the fig season I did modify the recipe to use some bottled figs that I had from our trees in the garden. Also used fresh cipo oranges that were beautifully ripe. I have to confess that I also used bought short sweet pastry.

1 Pkt of sweet short pastry or make your own.
1/2cup soft brown sugar
50g unsalted butter
12 figs (I used bottled that were well drained of any syrup)
2 whole star anise
2 oranges, zest and juice from one, the other thinly sliced skin and all.
Prepare oven to 180 degrees C
line a 26cm fluted tart tin with short pastry and chill while you make the filling.
To prepare the filling.
In a medium saucepan over a medium heat, melt the brown sugar and butter togather. Cook until the sugar has dissolved. Add the star anise, ornage juice and zest, then add the sliced orange and cook until soft, add the halved drained figs and just warm through. Remove from the heat and set aside.

200g Ground Almonds
200g Caster sugar
200g Butter softened
4 eggs
To prepare the Frangipane
In a bowl of an electric beater, beat the almonds, caster sugar, and butter on high until they are pale and creamy and light in texture. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Pile into the tart shell and spread evenly with a spatula and top with fig and orange mixture. (The original recipe left a quarter of the fig mix out and served the tart with it on the top) Bake for 40 minutes until the frangipane is golden in colour and firm to touch. Remove from the oven and cool.

To serve
Top with remaining fig and orange mix and serve with cinnamon cream


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