Frangipan is the nut filling, usually almonds, and is commonly used to fill short crust pastry shells in a bakewell tart. In this recipe I used ground hazelnuts and puff pastry instead and skipped the blind baking of the pastry shell. As I made this in early Summer, I had figs and apricot in season, but in winter you can swap with blueberries, raspberries or even pears. Recipe serves generous 12 portions and goes well with a cup of tea!
1 sheet of frozen/fresh ready made round cut puff pastry. (30cm)
2 tbs frangelico or other liquor
240g caster sugar
3-4 ripe figs
2 tbsp demerara or other sugar
1/2 teaspoon cinnamon
2 tbsp runny honey
2 tbsp icing sugar
Pre heat oven to 180c.
Slice fruit and set aside.
In a food mixer, add ground hazelnuts, eggs, liquor and sugar and using k beater beat on slow speed to mix ingredients to form a medium stiff paste.
Roll out puff pastry on a baking tray. Pour over hazelnut mixture and level with a spatula. Leave approximately 1cm pastry as border.
Arrange fruit around, sprinkle with demerara sugar and dust with a little cinnamon.
Bake for approximately 40 minutes till golden. Then take out from the oven and while still piping hot drizzle honey over the fruit to create a glaze.
Turn onto a wire rack to cool completely and right before serving dredge with icing sugar.