The born of this frangipane tart has a short story. Let me tell you… I found this recipe on my friend’s, Emiko’s blog who I met in London at the Food Blogger Connect Conference. She is a great person, a true friend and a talented photographer. When I saw the photo of this tart, I fell in love with it. I was dreaming to bake it but it’s difficult to get figs in Hungary… either you are lucky and you have a tree in your garden or you have friends, relatives, neighbours who have fig trees in their garden. In my situation, option number two is the winner.
So a sunny Sunday morning in September the door bell rang… we got a basket of figs from the neighbours. Oh, yeah! We are lucky! I ran into the kitchen and started making this tart straight away. Instead of sugar I used honey to sweeten the filling.
I didn’t know what frangipane means so I searched on the internet for the information. Frangipane is a filling made from almond. This filling can be used in a variety of ways including cakes, tarts and other assorted pastries. Originally designated as a custard tart flavored by almonds or pistachios it came later to designate a filling that could be used in a variety of confections and baked goods.
Fig Frangipane Tart
- 250 g white spelt flour
- 125 g cold butter
- 70 g cane powder sugar
- 1 egg
- 1-2 tablespoons of cold water
For the frangipane
- 100 g almond meal
- 50 g butter
- 50 g honey
- 1 egg
- zest of 1 lemon
- 20-25 fresh figs
To make the pastry, in a bowl chop the cold butter into small cubes, add to the flour and cane sugar. Rub the butter into the flour with your fingers until you get a crumbly mixture. Add the beaten egg until and the water until the pastry comes together into a smooth, elastic ball. Wrap in a clingfilm and let it rest in the fridge for at least 30 minutes. After resting the dough, roll out the pastry on a floured surface to cover your pie dish (diameter: 20-23 cm) and prick holes with a fork all over the pastry.
To make the frangipane, in a bowl mix together almond meal, butter, honey and the egg. Add lemon zest, then mix and stir until combine. Turn the mixture out onto the pastry. Add the fig halves, face up, to cover the entire tart. Push the figs down gently into the frangipane so that the surface is even. Bake at 180C (350F) for about 30-40 minutes or until golden brown.
These quantities will give you enough to make a large tart plus some extra leftover. From the leftover dough I made fig biscuits!