Tart Crust: – 200 grams of flour – 4 grams of fine salt – 1 packet of bourbon vanilla sugar – 150 grams of very cold butter (82% fat) – 1 small egg – A few tablespoons of cold water if needed
Frangipane: – 175 grams of blanched almonds – 130 grams of room temperature butter – 130 grams of sugar – 1 packet of bourbon vanilla sugar – 2 small eggs – 25 ml of good-quality brandy
Extra: – 4-5 small ripe figs – A bit of butter and flour for greasing the tart pan – Flour for dusting the work surface – Powdered sugar for finishing (optional)
1. Grease a 21 cm tart pan with soft butter and dust it with flour. 2. Cut the cold butter into small cubes. In a mixer bowl, combine the flour, salt, and vanilla sugar. Add the butter and mix on low speed with the paddle attachment until the mixture resembles coarse crumbs. 3. Beat a small egg in a separate bowl. Gradually add the beaten egg to the flour mixture while the mixer is running on low speed. If the dough doesn’t come together, add cold water, one tablespoon at a time. 4. On a floured surface, gather the dough clumps and press them together. Roll out the dough to a 4-5 mm thickness. Transfer the dough to the tart pan, trimming any excess. Chill the tart shell in the refrigerator for 30 minutes. Preheat the oven to 190°C (375°F). 5. For the frangipane cream, grind the blanched almonds with a tablespoon of sugar. In the mixer bowl, cream together the room temperature butter, the remaining sugar, and the vanilla sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Finally, blend in the ground almonds and brandy (optional). 6. Cut the figs into quarters. Pour the frangipane cream into the chilled tart shell, smoothing the top. Arrange the fig quarters on top without pressing them in. 7. Bake the tart on a lower rack at 190°C for 10-15 minutes until the frangipane puffs up. Reduce the oven temperature to 170°C and continue baking for another 50 minutes. If the tart starts to brown too much, cover it with damp parchment paper. 8. Once baked, let the tart cool completely on a wire rack. When cold, dust with powdered sugar if desired, and enjoy!
1 Comment
Fig and Frangipane Tart
Tart Crust:
– 200 grams of flour
– 4 grams of fine salt
– 1 packet of bourbon vanilla sugar
– 150 grams of very cold butter (82% fat)
– 1 small egg
– A few tablespoons of cold water if needed
Frangipane:
– 175 grams of blanched almonds
– 130 grams of room temperature butter
– 130 grams of sugar
– 1 packet of bourbon vanilla sugar
– 2 small eggs
– 25 ml of good-quality brandy
Extra:
– 4-5 small ripe figs
– A bit of butter and flour for greasing the tart pan
– Flour for dusting the work surface
– Powdered sugar for finishing (optional)
1. Grease a 21 cm tart pan with soft butter and dust it with flour.
2. Cut the cold butter into small cubes. In a mixer bowl, combine the flour, salt, and vanilla sugar. Add the butter and mix on low speed with the paddle attachment until the mixture resembles coarse crumbs.
3. Beat a small egg in a separate bowl. Gradually add the beaten egg to the flour mixture while the mixer is running on low speed. If the dough doesn’t come together, add cold water, one tablespoon at a time.
4. On a floured surface, gather the dough clumps and press them together. Roll out the dough to a 4-5 mm thickness. Transfer the dough to the tart pan, trimming any excess. Chill the tart shell in the refrigerator for 30 minutes. Preheat the oven to 190°C (375°F).
5. For the frangipane cream, grind the blanched almonds with a tablespoon of sugar. In the mixer bowl, cream together the room temperature butter, the remaining sugar, and the vanilla sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Finally, blend in the ground almonds and brandy (optional).
6. Cut the figs into quarters. Pour the frangipane cream into the chilled tart shell, smoothing the top. Arrange the fig quarters on top without pressing them in.
7. Bake the tart on a lower rack at 190°C for 10-15 minutes until the frangipane puffs up. Reduce the oven temperature to 170°C and continue baking for another 50 minutes. If the tart starts to brown too much, cover it with damp parchment paper.
8. Once baked, let the tart cool completely on a wire rack. When cold, dust with powdered sugar if desired, and enjoy!
Lady Gourmet
#Baking #Dessert #FigTart #Frangipane #FrenchPastry #HomemadeTart #Delicious #BakingLove #DessertRecipe #Foodie #ladyGourmet #France #Romania #France2024 #paris2024 #paris #Almonds