Fig Frangipane Tart
I wanted to make a fig frangipane tart with a pastry shell, and I found this one from Ivonne at the blog “Cream Puffs in Venice,” that included cinnamon in the crust. You don’t even have to roll it out. You just press it into place. Very easy indeed, and it tasted great – not at all tough like pastry dough that’s been handled too much. I think I may make this my de facto tart crust from now on. Incidentally, if figs are not your thing, or if you can’t find them, this would also be terrific with Italian prune plums, peaches or pears. The filling was every bit as almond-y as you’d ever want with the ground almonds (or almond flour), and almond extract in the recipe. After I placed the figs on top, my nine-inch tart shell was filled to the brim: Maybe it was the jumbo eggs I used, but as you can see, after it was baked, my frangipane runneth over. It sort of looks like an alien relative of “The Blob.” But with a few flicks of a knife, the tart looked presentable, and I got to eat those alien bits of frangipane before the guests arrived. Even better though, was cutting off a slice and enjoying the whole piece. Fig Frangipane Tart
From Ivonne at the blog “Cream Puffs in Venice,” who found it in the Fall 2008 issue of Ricardo magazine. Printable recipe here Equipment: 9-inch tart pan (round or square) with a removable bottom. For the crust: 1/2 cup unsalted butter, at room temperature
2 tbsp. granulated sugar
1 egg, lightly beaten
1-1/2 cups all purpose flour
1 tsp. cinnamon
1/4 tsp. salt In the bowl of a stand mixer, combine the butter and sugar and mix with the paddle attachment until well blended. Add the lightly beaten egg and mix until combined. Scrape down the sides of the bowl. Add the flour, cinnamon and salt and mix until just combined. With your hands, pat the dough into the tart pan making sure you pack the dough up the sides of the pan and into all the corners evenly. Refrigerate the crust while you prepare the frangipane filling. Frangipane filling: 1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. cinnamon
2 eggs, lightly beaten
1-1/4 cups ground almonds (I used almond flour instead)
3 tbsp. all purpose flour
8 to 10 figs, quartered (depending on size)
confectioner’s sugar (for garnish) Before you start the filling, preheat the oven to 350 degrees F and place a rack in the center of the oven. In the bowl of an electric mixer, combine the butter and sugar and mix until combined. Add the extracts and mix for another minute. Add the eggs and mix until combined. Scrape down the sides of the bowl. Add the ground almonds and flour and stir in with a wooden spoon until smooth. Scrape the frangipane filling into the prepared tart shell. Arrange the quartered figs over the top of the filling. Bake the tart for 45 to 50 minutes, or until a tester inserted in the middle of the tart comes out clean. The crust will be golden. Let the tart cool on a wire rack. Once cool, dust with confectioner’s sugar.
This is a beautiful tart and I love your presentation 🙂
Wow! Poor Stacey, She'll probably get the shakes just looking at this! That slice is so inviting, yummm!
Your tart looks amazing! The cinnamon in the crust, the almond flavor, and fresh figs – delightful!
What a pretty tart! It looks hyper scrumptious!
I love the taste of frangipane…I made it for the first time a few months sgo for a Daring Baker challenge. It looks so good like this combined with the figs. Mmmmmm
now thats one beautiful tart!
I love the taste of almond and with the figs the flavors must just pop in your mouth. I have not had fresh hand picked figs in ages. My great Uncle Carmello always had a fig trig and as a treat he would let me pick them when ripe and eat them. Such sweet memories your post triggered for me.
This sounds like a perfet ending to my day.
this is spell binding – wow I caught myself with my jaw dropped and a blank stare!
Oh! Oh! Oh! Where did yoiu get fresh figs> This is so lovely and photos are enticing. So delicious. So… want it.
Too beautiful for words Linda. In my book, this would certainly rule the dessert!
I meant, the dessert TABLE!
Gorgeous! I love figs and your tart showcases them perfectly. Super recipe!
Runneth, Shmunneth…..too bad it didn't run over to my house.
Simple, rustic, perfect for that afternoon coffee.
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