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Fig and frangipane tarts
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Makes: 6 tartlets
170g plain flour, plus extra for rolling
100g cold unsalted butter, cubed
1 egg yolk
1-2 tbsp ice-cold water
6 tbsp crème fraîche
100g unsalted butter, at room temperature
100g caster sugar
2 eggs, beaten
½ tsp almond extract
100g ground almonds
6 figs, thinly sliced
1 tbsp flaked almonds
1. Put the flour, butter and a pinch of salt in a food processor and pulse. Transfer to a bowl and add the egg yolk with 1 tbsp ice-cold water to make a smooth dough. Add another 1 tbsp water if required.
2. Roll the dough out on a floured work surface and use to line 6 loose-bottomed 10cm-12cm tartlet tins. Prick the bases with a fork. Chill for about 30 minutes. Preheat the oven to 200˚C, gas mark 6.
3. Line each tin with baking parchment, add baking beans and bake blind for 10 minutes. Remove the beans and paper, then return to the oven for 5 minutes. Turn the oven down to 190˚C, gas mark 5.
4. To make the filling, beat the butter and sugar until you have a smooth paste. Gradually whisk in the eggs and almond extract, then stir in the ground almonds. Divide between the pastry cases and arrange the fig slices on top. Scatter with flaked almonds and bake for 20-25 minutes. Serve warm or at room temperature with crème fraîche.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in November 2019.