Fig & Frangipane Tart

I have made a version of this tart a thousand times but I thought I’d write it out again just in case you want to bake exactly what I made in the episode this week. It smells heavenly when you take it out but TRUST ME, this is so much better the next day once it has chilled a little in the fridge. You may remember I made a version of this with cinnamon apples, another with cherries in France… This pastry works for me every time. HOWEVER, if you find it’s a little dry and not coming together, you can add some chilled water a teaspoon at a time.

INGREDIENTS:

PASTRY

1.5 cups flour

3 tablespoons icing sugar (or fine white sugar)

100 grams butter (total 225g)

2 egg yolks (total 4 eggs)

FRANGIPANE

125 grams butter (total 225g)

1/3 cup fine white sugar

2 whole eggs (total 4 eggs)

1 tablespoon vanilla bean paste

zest of half a lemon

2 teaspoons cinnamon

1 cup almond meal (almond flour)

1 tablespoon flour (I forgot to do this in the video but it was still fine)

figs or stone fruit

METHOD:

1. Mix sugar and flour, then rub butter into the flour with your fingertips.
2. Add egg yolks.
3. Once the dough has come together into a ball, put aside to rest in the fridge for the time it takes you to make the frangipane.
4. Cream butter and sugar.
5. Add eggs one at a time, mixing after each egg.
6. Add vanilla and cinnamon.
7. Stir in almond flour and flour and put aside for the moment.
8. Roll out your pastry on a sheet of baking paper.
9. I like to cut out a circle of baking paper for the tart tin just to be sure it doesn’t stick and grease the sides with butter. At this point I also preheat my oven to 180degrees C.
10. Press the pastry into the corners, being sure to make your edges even and compact so they don’t crumble when you cut a slice.
11. Spoon in the frangipane and try to spread it out evenly.
12. Slice your figs (or fruit) and lay them around however you wish. I like to leave the centre free of fruit because this is the area that cooks the slowest and sometimes remains a bit too soggy if there is juicy fruit weighing it down.
13. Cook for 25-35 minutes or until slightly golden on top. The edges of the crust will risk getting burnt in some ovens so perhaps take it out earlier rather than later.
14. Don’t take it out of the tart tin until it has cooled. Or leave it in the tart tin to chill in the fridge overnight for the best flavour and texture. Serve with whipped cream.