Fig and frangipane tarts recipe

Sweet and almondy tartlets that'll transport you right to a French patisserie.

Ingredients

For the shortcrust pastry For the filling To serve

Details

  • Cuisine: French
  • Recipe Type: Dessert
  • Difficulty: Medium
  • Preparation Time: 30 mins
  • Cooking Time: 40 mins
  • Serves: 6

Step-by-step

  1. For the pastry, put the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs.
  2. Transfer to a bowl and add the egg yolk mixed with a tablespoon of cold water to make a smooth but not sticky dough. Add the extra tablespoon of water if required.
  3. Put the dough on a floured work surface, roll it out and line 6 loose-bottomed 10–12cm (4–4.7in) tartlet tins. Chill for about 30 minutes.
  4. Preheat the oven to 200°C/400°F/gas mark 6.
  5. Line each tin with a circle of baking parchment or foil, add baking beans and bake blind for 10 minutes. Remove the beans and paper, then put the tins back in the oven for a further 5 minutes. Turn the oven down to 190°C/375°F/gas mark 5.
  6. While the pastry cases are cooking make the frangipane. Beat the butter and sugar together in a bowl until you have a smooth paste. Gradually whisk in the eggs and almond extract, then stir in the ground almonds and mix well.
  7. Divide the mixture between the pastry cases and arrange 6 fig wedges on top of each tart. Scatter with some of the flaked almonds and bake for 20–25 minutes until golden.
  8. Dust with a little icing sugar and serve warm or at room temperature with some crème fraîche.

This recipe is extracted from Rick Stein’s Secret France (BBC Books, £26). Photography by James Murphy.

You might also like:

Caramelised fig semolina loaf

Fig and date tart

Fig and almond tart

Comments


View Comments

Share the love