Name: Fig Frangipane Tart
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 1/2 cup (125 ml) unsalted butter, softened; 1/3 cup (75 ml) sugar; 1 egg; 1 1/2 cups (375 ml) unbleached all-purpose flour; 1/4 teaspoon (1ml) salt; 1/2 cup (125 ml) unsalted butter, softened; 1/2 cup (125 ml) sugar; 2 teaspoons (10 ml) vanilla extract; 2 eggs; 1 1/4 cups (310 ml) ground almonds; 3 tablespoons (45 ml) unbleached all-purpose flour; 8 fresh figs, halved (adjust quantity depending on size); 1 whole fig; 3 tablespoons (45 ml) warm honey

Preparation

Crust
- In a bowl, cream the butter and sugar using an electric mixer. Add the egg and beat until the mixture is smooth. With the mixer on low speed, add the dry ingredients. The mixture will have a sandy texture. Using your fingertips, press the dough into a 27-cm (10 1/2-inch) tart pan with removable bottom. Refrigerate for 30 minutes.
- With the rack in the bottom position, preheat the oven to 180°C (350°F).
Frangipane
- In a bowl, cream the butter with the sugar and vanilla using an electric mixer. Add the eggs one at a time, beating until the mixture is smooth. With the mixer on low speed, add the dry ingredients. Scrape the mixture into the pie shell.
Garnish
- Place the whole fig in the centre and arrange the fig halves all around, cut side up, leaving space between each fig.
- Bake until the frangipane is golden brown and a toothpick inserted in the centre comes out clean, about 50 minutes.
- After removing the tart from the oven, gently brush the figs with warm honey.
- Let cool. Serve warm or cold.

Fig Frangipane Tart

Categories

Ingredients

Crust

Frangipane

Garnish

Preparation

Crust

Frangipane

Garnish

Personal Note