Fig Frangipane Tart
Fig Frangipane Tart
Ingredients
- 1/2 cup (125 ml) unsalted butter, softened
- 1/3 cup (75 ml) sugar
- 1 egg
- 1 1/2 cups (375 ml) unbleached all-purpose flour
- 1/4 teaspoon (1ml) salt
- 1/2 cup (125 ml) unsalted butter, softened
- 1/2 cup (125 ml) sugar
- 2 teaspoons (10 ml) vanilla extract
- 2 eggs
- 1 1/4 cups (310 ml) ground almonds
- 3 tablespoons (45 ml) unbleached all-purpose flour
- 8 fresh figs, halved (adjust quantity depending on size)
- 1 whole fig
- 3 tablespoons (45 ml) warm honey
Instructions
- In a bowl, cream the butter and sugar using an electric mixer. Add the egg and beat until the mixture is smooth. With the mixer on low speed, add the dry ingredients. The mixture will have a sandy texture. Using your fingertips, press the dough into a 27-cm (10 1/2-inch) tart pan with removable bottom. Refrigerate for 30 minutes.
- With the rack in the bottom position, preheat the oven to 180°C (350°F).
Fig Frangipane Tart