You can also use almond meal, which is more coarsely ground. Almond flour - I like to use finely ground almond flour for a smooth frangipane.Egg yolk - as a binder to provide structure to the dough, as well as fat and flavor.All purpose flour - to provide structure.Granulated sugar - To sweeten the dough and help it brown.Salt content in salted butter varies from brand to brand. Unsalted butter - Using unsalted butter allows you to control the total quantity of salt in the recipe.Ingredients Ingredients for tart filling: fig jam, creme d'amande (almond cream) and fresh figs. With a bit of patience, you'll have a wonderful fig frangipane tart. Each of the elements is quite simple to prepare, and several can be made in advance. While this tart may appear complex, it's actually quite an easy dessert recipe. The tender almond cream puffs up around the figs, which release much of their moisture and turn into sweet bites bursting with concentrated fig flavor. The pastry develops into a buttery, golden brown shell, while the fig jam bakes into a sticky, chewy layer. This tart magically transforms in the oven. The fresh figs are nestled into the almond cream and baked until they are caramelized. Next comes a layer of creamy almond frangipane filling flavored with freshly ground anise seed, in a nod to the popular anise liqueurs so common in France. In this recipe, a buttery shortcrust pastry (pate sucree) tart shell holds a layer of fig jam. When I recently brought home a box of 16 ripe Brown Turkey figs, I knew I wanted to make some of them into a tart. I've used it in a rhubarb frangipane tart, a pear hazelnut frangipane tart, and even a peach galette with cornmeal frangipane! The sweet, nutty filling is incredibly versatile and works with so many different toppings. I love a good frangipane (creme d'amande in French, or almond cream) tart. Baked until golden brown and caramelized, this French fig tart is bursting with fig flavor! It features a buttery pâte sucrée (shortcrust pastry), a layer of fig jam, creme d'amande (almond cream) and a beautiful display of fresh figs. Storage information: Store the tarts, well-wrapped, at room temperature for up to 3 days.This tarte aux figues is a wonderful way to make use of an abundance of fresh figs. Serving the tarts à la mode - with a scoop of vanilla ice cream on top - is an easy way to finish the tarts, if desired. Remove the tarts from the oven and serve warm or at room temperature. The filling should be look cooked and bubble slightly around the edges, and the pastry lightly browned. Bring the sides of the dough up around the filling, making pleats to hold the dough in place if necessary.īrush the sides of the tarts with the egg and water mixture (egg wash) and sprinkle with coarse sugar, if desired.īake the tarts for 10 minutes, then turn the oven down to 350☏ and bake for an additional 20 to 25 minutes. Spoon about 1/2 cup of the fruit filling into the center of each disk. Roll the disks of dough into 8" circles, and place them on a lightly greased or parchment-lined baking sheet. To assemble and finish the tarts: Preheat the oven to 375☏. Blog When you don’t want to bake a pie, make these tarts instead
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