Thursday, 10 September 2015

Balliol Fig Frangipan Tart


My fig tree has produced so many fruits this year,enough to not only enjoy fresh but also cook in one of my favourite tarts.

For this recipe you will need;
250g of sweet pastry, (I use Pate Brisee)
8 fresh figs
1 large egg
80g of butter
80g of caster sugar
150g of ground almonds
50g of self raising flour
50ml of amaretto liquer
1 teaspoon of baking powder
Apricot jam to glaze



Begin by lining a 20cm baking tin with pastry. I find if you do this the evening beforeand leave the tart shell in the fridge overnight, it bakes very easily the following day with minimum shrinkage. Prick the bottom and bake at 180 for 18 minutes. Meanwhile cut each fig in four. Mix together the other ingredients to form a soft paste. Take the baked tart shell out of the oven, place in the frangipan mix and then distribute the quartered figs evenly and in a rough pattern. Bake in a moderate oven, 180C for 45 minutes or until the centre of the tart seems well risen and firm. When cool melt 2 tablespoons of apricot jam sieve and brush onto the tart to glaze.

Notes:
This tart works perfectly well with other fruits.
I served this tart this evening with my caramel ice cream.

2 comments:

  1. Hi Tobi, we're having a garden re-jig, and I have in mind buying a couple of fig trees. Do you know how long they take to come into fruit? and are they difficult to look after? it seems sensible if space is at a premium, to grow plants / trees which produce the things which are expensive to buy or difficult to get hold of. Then of course I can make something as luscious as your fig tart!

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  2. Hello Lynne, thank you for your kind comment. I believe Sue & Dick may still have fig trees if you're looking for one, happy baking, Tôbi.

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