Saturday, September 3, 2011

Frangipane Fig Tart


When friends invited us over for dinner, I offered to bring a salad or dessert. "Dessert," she said. So I set out to make something tasty and fresh. This drew moans of delight. Mission accomplished.

Tart crust
2 C white whole wheat flour
1/2 C powdered sugar
pinch of salt
3/4 C butter

Mix the flour, sugar and salt; rub in the butter until the mixture resembles coarse breadcrumbs. Stir in 1 teaspoon of water with a fork until the mixture forms a ball. Roll out between two pieces of parchment paper. Press gently into a tart pan. Prick crust with a fork to prevent bubbling. Bake for 20 minutes at 350, or until a light golden brown.
 
Frangipane

1 C ground almonds
1/4 C organic granulated sugar
1/4 C powdered sugar
2/3 C melted butter
1 large egg

Mix everything together to form a paste.

Once the tart crust is cooked, spread a layer of frangipane over the bottom. Quarter the figs and arrange them in concentric circles to cover the frangipane. Sprinkle with sugar and bake for 50-55 minutes, until the figs have softened.

Serve in modest slices with a dollop of unsweetened whipped cream.

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