03 October 2017 By Tash Ellens
As we see through the fig season, we can't help but think about ways to incorporate them into dishes and indulgent desserts. Why not try our Fig Frangipane recipe, a treat for the taste buds and it looks delightful too!
FOR THE PASTRY
- 175g plain flour
- 75g cold butter, cubed
- 25g caster sugar
- 1 egg, beaten
FOR THE FILLING
- 75g butter
- 75g caster sugar
- 2 eggs, beaten
- 75g ground almonds
- 1/2 tsp almond extract
- 8-10 figs
- 2 tbsp demerara sugar
You will need a 28cm, round loose-bottomed fluted tart tin, 3-4cm deep. Preheat the oven to 190C.
Make The Pastry
- Rub together the butter and flour until the mixture resembles breadcrumbs. Gently add in the sugar and mix.
- Add the egg and 1/2 teaspoon of water, mix to form a dough that just holds together.
- Roll out the pastry, 1-2mm thick, onto a sheet of greaseproof paper - this will make it easy to turn it into the tart tin.
- Line the tin with the pastry, the greaseproof paper should now be on top. Prick the base of the pastry with a fork and replace the greaseproof paper.
- Fill with baking beads and blind bake for 10-12 minutes.
Roast the Figs
- Slice the figs into four lengthways. Lay them onto a lined baking tray - I re-used my greaseproof paper from the pastry.
- Sprinkle with 1 tbsp of demerara sugar and roast for 8-10 minutes until the sugar has melted and the figs are soft.
- Place the roasted figs onto the pastry base, they should create a nice even layer - keep a few slices to decorate the top of the frangipane with.
Make the frangipane filling
- Mix the butter and sugar until creamy. Add the eggs, ground almonds and almond extract and beat until smooth.
- Spread the filling evenly onto the figs. Bake for 30 minutes in the oven until starting to golden.
- Now place the rest of the figs on top of the tart, press them gently into the frangipane. Sprinkle the rest of the demerara sugar onto the figs.
- Cook for a further 15-20 minutes until the tart is golden brown and the sugar has melted.
- Remove the tart from the tin and serve either warm or cold, with a good dollop of cream.