Fig Tart with Toasted Almonds

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fig-tart-with-toasted-almonds

Fig Tart with Toasted Almonds

The almond-based frangipane mixture is a nutty, sweet filling for a variety of tarts. I like it paired with fresh figs which once baked produce the amber-colored juice and become even sweeter. I always keep on hand a stock of all-butter puff pastry in the freezer to fix a quick dessert for the impromptu dinner we might have with friends. Defrost it in the fridge overnight or if in a rush, at room temperature for a couple of hours. Line up the tart tin with the pastry and bake for 20 minutes. Whiz the filling (I guarantee that most likely you already have all the ingredients in your pantry) in a food processor and fill it into the pastry case. Press down the figs into the frangipane mixture and bake the tart to a golden perfection. Drizzled with maple syrup and sprinkled with toasted nuts, this Fig Tart is best served warm!

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Ingredient: round all-butter puff pastry, fresh figs, maple syrup, slivered almonds, ground almonds, caster sugar, unsalted butter, free-range eggs, pinch of salt, Cointreau liqueur.

fig-tart-with-toasted-almonds-puff-pastry

Lightly butter the 8-inch loose-based fluted tart tin and line with puff pastry, pressing gently into the edges. Cut off the excess and freeze it if needed. Prick the base of the pastry all over with a folk, cover with cling film and freeze for 20 minutes, the dough won’t shrink too much when baking.

fig-tart-with-toasted-almonds-pie-weights

Remove the pastry from the fridge, line the pastry case with parchment paper and fill in the pie weights on top (or baking beans). Bake at 430 F for 20 minutes. Remove from the oven and lift up both parchment paper and pie weights. Bake for another 5 minutes.

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Make the frangipane:  In a food processor, blend butter, sugar, ground almonds, eggs with a pinch of salt to a smooth paste.

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Cut figs in half.

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Let the pastry case cool slightly then spread the frangipane on top.

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Press the figs slightly into the frangipane.

fig-tart-with-toasted-almonds-finish-placing-figs-into-frangipane

Bake for 30 minutes until the top is golden and figs are cooked and juicy.

fig-tart-with-toasted-almonds (2)fig-tart-with-toasted-almonds (3)

Remove from the oven, drizzle with maple syrup on top and sprinkle with toasted almonds. Best served while still warm.

fig-tart-with-toasted-almonds (4)

 

Bon Appétit!
Svitlana

Fig Tart with Toasted Almonds

recipe details

Serves 8

Ingredients

  • Round all-butter puff pastry, defrosted
  • 12 fresh figs, cut in half
  • 1 tablespoon maple syrup
  • 2 tablespoons slivered almonds, toasted

For the frangipane

  • 6 ½ oz. ground almonds
  • 4 oz. caster sugar
  • 3 oz. unsalted butter, softened
  • 2 medium free-range eggs
  • Pinch of salt
  • 1 tablespoon Cointreau liqueur

Directions

  1. Make the frangipane:  In a food processor, blend all ingredients to a smooth paste.
  2. Bake the pastry: Lightly butter the 8-inch loose-based fluted tart tin and line with puff pastry, pressing gently into the edges. Cut off the excess and freeze if needed. Prick the base of the pastry all over with a folk, cover with cling film and freeze for 20 minutes, the dough won’t shrink too much. Remove the pastry from the fridge, line the pastry case with parchment paper and fill in the pie weights on top (or baking beans). Bake at 430 F for 20 minutes. Remove from the oven and lift up both parchment paper and the pie weights. Bake for another 5 minutes.
  3. Let the pastry case cool slightly then spread the frangipane on top. Press the figs slightly into the frangipane.
  4. Bake for 30 minutes until the top is golden and figs are cooked and juicy. Remove from the oven, drizzle with maple syrup on top and sprinkle with toasted almonds. Best served while still warm.

 

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