Figs and Almond Tart

Ingredients

SHORTCRUST PASTRY:
125 g Butter
100 g Icing Sugar
255 g Plain Flour
Vanilla Seeds
Zest of ½ Lemon
2 Large Egg Yolks
2 T Cold Milk
FRANGIPANE:
285g Ground Almonds
55 g Plain Flour
255 g Unsalted Butter
255 g Castor Sugar
2 Large Eggs, lightly beaten
Vanilla Seeds
1 T Grappa
FRUIT:
12 Whole Figs ( or any other stoned fruit, eg: nectarines, plums, peaches, apricots )
30 g Castor Sugar
2 T Water
2 Sprigs Thyme Leaves, picked
Zest of One Orange
Excerpt here

Instructions

1.Prepare shortcrust pastry.
2.Rest for an hour in the fridge.
3.Line a 28cm loosebottomed tin.
4.Blindbake at 180 degrees C for 12 minutes.
5.For the frangipane: Cream together butter and sugar.
6.Add the rest of the ingredients.
7.Stir together and cool in refrigerator.
8.Spoon mix into pastry shell.
9.Slice fruit and arrange on frangipane.
10.Heat the sugar and the water to form a syrup.
11.Drizzle over the fruit.
12.Sprinkle over thyme leaves and orange zest.
13.Bake for about 40 minutes until golden brown.

Lovely served with a dollop of mascarpone or creme fraiche.

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