Figs and Almond Cream Tart

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

crust

1 cup all-purpose flour

4 tablespoons sugar

1 pinch of salt

½ cup very cold unsalted butter, cubed

1 egg yolk

filling

1 cup almond flour

6 tablespoons sugar

1/8 teaspoon salt

3 tablespoons unsalted butter

3 tablespoons heavy cream

1 teaspoon vanilla extract

2 eggs

topping

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.

Food Friday: Gourmet Tuyo

I never thought I'd see gourmet and tuyo together on a food label which is sort of an oxymoron. Tuyo is a Filipino heavily salted and dried herring which used to be a poor man's ulam (viand) but apparently Filipinos have converted them into gourmet food, whatever that means. The last time I ate tuyo was when I was still in elementary school, and although I liked them specially with hot pepper and vinegar dipping sauce I haven't had for most of my adult life. They made me want to throw up right after eating, I don't know why. Maybe because the tuyo of yesteryear were processed from not-too-fresh fish.

When I saw the jar of gourmet tuyo with garlic and packed in olive oil I just had to get it to find out what's gourmet about it. I was surprised to find I really love it; the familiar tuyo flavor is present without the imagined rotten quality and I now prefer them to Spanish sardines because they're not as fishy tasting as sardines. Indeed they are gourmet tuyo.