Heat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry on to a lightly floured work surface and roll a little thinner. Cut into 6 equal pieces and line 6 individual 12cm (5in) fluted flan tins.
Line each with a circle of baking parchment and fill with baking beans. Bake for 10 minutes, remove the paper and beans and return to the oven for another 5 minutes.
Beat together the butter and sugar until pale and fluffy. Gradually add the egg, ground almonds, orange zest and thyme leaves to make a soft paste. Spoon the almond paste into the pastry cases. Quarter the figs and place them in the pastry cases.
Bake for 20-25 minutes until the paste is set and golden and the pastry crisp. Dust with icing sugar and serve warm or cold.
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