Saturday, March 9, 2013
Fresh Fig Frangipane Tart
Recipe of the week………Fresh Fig Frangipane Tart
I love this time of year when the figs are coming to the end of their season and you can get them dirt cheap, I picked up a punnet of 1kg fresh figs for R22, so I will make jam out of a couple for cheese boards, I have made this beautiful Fig Frangipane Tart as the dessert of the day, and I shall preserve some as fig preserve is amazing, I think I will also do a nice fig salad as a special running over this weekend.
Difficulty: Medium to Hard
Prep Time: 25 Minutes
Cooking Time: 40 Minutes
Short Crust Pastry
500g Cake Flour
400g butter cubed and frozen for about 1hour
1tsp white sugar
1 tsp fine salt
½ cup ice cold water
Combine flour, salt, and sugar in a food processor and then add the butter and until mixture resembles bread crumbs, with pea size pieces of butter. Add ice water 1 TBSP at a time, mixing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough.
Remove dough from the food processor and place in a mound on a clean surface. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make the rolling out a bit easier.
Take you short crust roll it out and line your 24cm tart tin, poke a couple of hole in the bottom of the pastry with a fork and then blind bake it at 180˚c for 15 minutes.
125g Caster Sugar
2 Whole Eggs
1 Egg yolk
1 TBSP Almond Liqueur (optional)
Zest of 1 lemon
120g Ground up Almonds (just buy flakes and blitz them in the food processor until fine)
40g Cake Flour
10 Rip Fresh Figs
Cream the butter with the sugar until light and fluffy, then add the eggs one at a time only adding another one in when the previous one has incorporated totally. Add the almond liqueur and lemon zest if using. Now fold in the ground almonds and cake flour until incorporated, be gentle so that you don’t knock out all the air.
Spread this mixture on the ready baked short crust base until it reaches ¾ the way up the sides, cut the figs in half and arrange them in the paste with the cut side facing up.
Bake in the oven at 160˚c for about 30 minutes. Take out and let cool slightly cut and serve with some mascarpone mixed with some fresh mint or even some crème Fraisch or just whipped cream.