Name: Chestnut Frangipane & Fig Tart
Total time: PT30minutes
Yield: 4
Ingredients: 1 pouch Merchant Gourmet Whole Chestnuts; 130g icing sugar; 2 tbsp ground flax seeds; 3 tbsp almond milk; 1 tbsp cornflour; 130g soft plant-based butter; 1 tbsp brandy or rum (optional); 4 x 16cm circles vegan pastry; 8 ripe figs; 60g plant-based butter, melted; 1 tbsp icing sugar, for dusting; 4 heaped tbsp fig or apricot jam; 4 tbsp water; Oat crème fraîche, to serve; Vegan caramel or vanilla ice cream (optional)

Chestnut Frangipane & Fig Tart

Sweet figs and Merchant Gourmet Whole Chestnuts come together in these rustic tarts topped with a silky chestnut frangipane. Finished with a glossy fruit glaze and served with oat crème fraîche or ice cream, they're a simple yet impressive dessert that celebrates autumn produce.

Preheat the oven to 190°C.
Reserve the 6 largest Merchant Gourmet Whole Chestnuts and set aside.
Add the remaining chestnuts and the icing sugar to a food processor and blend for 1 minute.
Add the plant-based butter, flax seeds, almond milk, cornflour and brandy or rum, if using. Blend until completely smooth and creamy.
Line a baking tray with baking paper and arrange the pastry circles on top.
Spoon approximately 60g of chestnut frangipane onto each pastry circle and spread evenly, leaving a small border around the edge.
Fold the edge of the pastry slightly over the filling to create a rim.
Quarter the reserved chestnuts and press them into the frangipane.
Cut the figs into wedges and arrange them between the chestnut pieces.
Brush the figs with the melted butter and dust generously with icing sugar.
Bake for 18–20 minutes, until lightly golden on top and dark golden around the edges.
Meanwhile, gently warm the jam and water together until smooth.
Remove the tarts from the oven and brush with the glaze.
Dust the edges with a little extra icing sugar and serve warm with oat crème fraîche or vegan ice cream, if liked.