Crostata di Fichi e Mandorle
fig & almond tart
You have probably noticed whilst shopping at growers markets and/or fruit shops that figs are currently in season. They are available from December till February, with some varieties obtainable till April. You will more often see the purplish skin figs (a medium sized pear-shaped fruit with a red flesh), a variety known as the Black Genoa Fig.
Additionally popular is the greenish-yellow fig with a very thin, edible skin and honey coloured flesh, better known as Archipal. Lucky for me, my mum has four of these Archipal fig trees and this year’s harvest has been very successful.
Hence with an abundance of fresh figs, I have been busy in the kitchen putting them to good use! Consequently, I share with you now one of my favourite sweet recipes – Fig & Almond Tart.
This is a perfect treat to have with family and friends after Sunday lunch. It is so easy to prepare and takes no time at all to put together. The flavours of baked fig and almond frangipane with the texture of a sweet shortcrust pastry are delightful. Add to that, a scoop of vanilla bean gelato and it’s heavenly.
You will need to start with one quantity of a Italian shortcrust pastry. Then you will need one quantity of almond frangipani. Finally, sit the figs of top and bake till golden perfection.
This is a perfect treat to have with family and friends after Sunday lunch. It is so easy to prepare and takes no time at all to put together. The flavours of baked fig and almond frangipane with the texture of a sweet shortcrust pastry are delightful. Add to that, a scoop of vanilla bean gelato and it’s heavenly.
20 minPrep Time
50 minCook Time
1 hr, 10 Total Time
Serves 8
Save RecipeIngredients
Ingredients:
Pastry: Italian Shortcrust Pastry (Pasta Frolla)
• 100g Butter, unsalted, cold, diced
• 60g Pure Icing Sugar, sieved
• 220g Plain Flour
• Pinch Sea Salt, fine grind
• 1 Egg, yolk
• 1 Egg, whole
• 1 each Vanilla Bean or 1 tsp of Vanilla Bean paste
Filling: Frangipane & figs
• 125g Butter, very soft (left out overnight)
• 25g Plain flour, sifted
• 125g Almond Meal, sifted
• 125g Pure Icing Sugar, sifted
• 2 Whole Eggs (room temperature)
• 1 Egg yolk (room temperature)
• 5 to 6 Figs, cut in half
Method
- Method: Italian Shortcrust Pastry
- In a large bowl & using your fingers, gently rub together the flour, butter, icing sugar, vanilla bean seeds and a pinch of salt until fine crumbs form (or blitz in a food processor).
- Combine egg yolk & whole egg by lightly beating together with a fork and then add egg into the crumb mixture and gently mix till it comes together. Turn mixture out onto a clean surface and lightly bring together by hand to form a rectangle thin shape.
- Wrap in plastic and refrigerate to rest at least 30mins.
- Preheat oven to 180c. Roll out pastry on lightly floured surface to you form a rectangle shape (size 45cm x 20cm in order to cover line 30x15cm rectangle flan tin) or a round flan tin (22-26cm) with a 3mm thickness. Carefully lift the pastry and line the tart tin. Prick the base of the pastry with a fork. Trim edges. Place a sheet of aluminium or baking paper over pastry and fill with baking beads. Allow to rest in the fridge for 15-30mins (if possible). Place tart in preheated oven to blind bake for 12 minutes. Take out and remove the sheet with the baking beads. Reduce oven temperature to 160c and return the tart to complete blind baking – for a further 8-10 minutes, or until the base of the pastry is light golden in colour. Remove from oven and allow to cool completely – 20 minutes.
- Method: Frangipane
- Meanwhile, prepare the frangipane. Place butter in bowl of an electronic mixer fitted with a paddle. Mix the butter on medium to high speed until pale, smooth & creamy (2-3 mins).
- Add almond meal & pure icing sugar and continue beating until very pale & fluffy (2-3mins).
- Slowly add the lightly whisked eggs, making sure each addition is incorporated before adding more. Also ensure to scrape the sides after each new addition. When all of the egg is added – it should look fluffy and creamy.
- Gently fold in the flour. Spread batter in the cooled blind baked pastry case, filling 2/3 of the tart shell. Smooth it out & place the figs on top. Return tart to a preheated oven at 170-175c and bake for 35-45 minutes or until the tart is golden colour. Allow to cool in tin for 10 minutes. Remove from tin and allow to cool completely on a cooling rack. Serve at room temperature with a scoop of Honey & Sage Ice Cream.
