fig & almond tart
fresh figs, almond frangipane filling & pate sucree
this was a birthday cake tart for a lovely friend, where the brief was ‘not sour, not rich, not creamy’
we ate it while camping by the beach, and it was perfect! crisp pastry, marzipan-like filling and jammy figs
we ate it so quickly that there are no more photos of this tart in existence!
serves eight to twelve
ingredients
pate sucree
45g butter, cubed
45g powdered sugar, sifted
1 egg
15g almond meal
105g plain flour
pinch salt
almond frangipane
100g butter, softened
100g caster sugar
2 eggs
100g almond meal
10g plain flour
0.5 tsp vanilla paste
0.25 tsp almond essence
pinch salt
assembly
about six fresh figs, quartered
3 tbsp flaked almonds
honey, to drizzle
flakey salt
method
pate sucree
beat together the butter (45g) and powdered sugar (45g) until the sugar has dissolved (about 3-4 minutes)
add half the egg (0.5, save the other half for egg wash) and beat to incorporate (it may split, that’s ok! it will come back together)
sift in the almond meal (15g), plain flour (105g), and a pinch of salt
beat until just combined
turn out onto a piece of plastic wrap, pat into a flat disc and refrigerate for at least one hour
roll out between two sheets of baking paper to about 2mm thick
transfer to a tart tin and trim the edges
make sure to lift and press the tart base into the corners of the tin. this will help prevent the sides slumping in the oven
chill for one hour
preheat the oven to 160°C
bake for 20 minutes
brush the insides with the remaining egg (0.5)
return to the oven for a further 10 minutes
let cool slightly while you prepare the almond frangipane filling
almond frangipane
beat together the butter (100g) and sugar (100g)
mix in the eggs (2)
mix in the almond meal (100g), flour (10g), vanilla (0.5 tsp), almond essence (0.25 tsp) and a pinch of salt until just combined
spoon into the cooled tart shell and spread evenly across the base
assembly
increase the oven temperature to 180°C
quarter the figs and press into the almond frangipane in a pleasing pattern
sprinkle with flaked almonds and drizzle honey lightly over the top
bake for 25-30 minutes until the frangipane is completely set
let cool before serving
the pastry bottom will stay crisp for two days thanks to the eggwash