It's that time of the year again when fresh figs are aplenty. I love love love figs...fresh, candied, and even dried ones when enrobed in dark chocolate. Today I made a frangipane and fig tart. The combination of creamy marzipan and fresh figs is heavenly and the tart is now added to my favorite summer fruit pie and tart recipes.
Figs and Almond Cream Tart
1 cup all-purpose flour
4 tablespoons sugar
1 pinch of salt
½ cup very cold unsalted butter, cubed
1 egg yolk
1 cup almond flour
6 tablespoons sugar
1/8 teaspoon salt
3 tablespoons unsalted butter
3 tablespoons heavy cream
1 teaspoon vanilla extract
10 fresh Mission figs, quartered
- Prepare crust: In a food processor, pulse ingredients until fully combined; it will be soft not crumbly. Press into a tart pan with removable bottom. Chill in the refrigerator while preparing the filling.
- Prepare the filling: Process ingredients in a food processor and pour into the chilled crust; chill for 2 hours.
- Preheat oven to 350° F.
- Top the chilled tart with figs and bake for 45 minutes to 1 hour or until edges are golden brown. Cool on a wire rack. Remove from pan and transfer into a serving plate.
the tender crumbly shortbread crust is the perfect vessel
for the soft fruit and creamy frangipane