Ingredients

 

Pastry Cream

  • 2 cups milk
  • 3/4 cup sugar
  • 1/2 bean vanilla
  • 4 yolks eggs
  • 1/4 cup corn starch
  • 2 tbsp butter

Tart Crust

  • 2 sticks butter
  • 2 cups flour plus more
  • 1/4 cup ice water
  • 1 tsp salt

Almond Cream

  • 6 tbsp butter room temp
  • 2/3 cup powdered sugar
  • 1 1/2 cup almond flour
  • 2 tsp flour
  • 1 tsp cornstarch
  • 1 large egg plus 1 egg white
  • 1 tsp vanilla
  • 2 tsp almond extract

Frangipane

Garnish

Nutritional information

Calories: 489kcalCarbohydrates: 66gProtein: 12gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 44mgSodium: 243mgPotassium: 318mgFiber: 4gSugar: 36gVitamin A: 185IUVitamin C: 1mgCalcium: 220mgIron: 2mg

Prep Time 1 hr 15 mins
Cook Time 40 mins
Total Time 1 hr 55 mins
Servings 14 people

How to make almond cream,

  • Place almond meal and sugar in a food processor and puree for 30 seconds.  Then while the machine is running add the butter a tbsp. at a time.  Once all the butter is in add the eggs again while the machine is running.  You can stop to scrape the sides if there are any clumps but once the eggs have been added you should a really smooth and creamy almond cream. 
    Finish with both the vanilla and almond extract.  I normally double this recipe which gives me extra laying around that I can make something else with.  But you should have enough to fill the tart with just one batch.  Set aside the almond cream until your tart dough is ready.

How to make pastry cream,

  • In a stand mixing bowl add egg yolks.  Turn on medium and all the sugar to the egg yolks.  Whisk for 3 minutes until light and fluffy.  Meanwhile add milk and vanilla bean that has been cut in half and scraped (add the pod to the milk too).  Bring the milk to a boil and turn off.  Then add the cornstarch to the egg yolk mixture and mix for one minute.  Keep the egg yolks whisking on low and ladle one ladle of the milk into the eggs to temper the eggs. 
    Once you have half of the milk add to the egg yolk mixture pour the whole egg yolk mixture back into the pot with the rest of the milk.  Place the pot on low heat and whisk for about 10 minutes.  It is crucial that you do this slowly so the corn starch has time to cook out of your custard otherwise if your heat is too high and it thickens too fast you will have a custard that taste like flour. Cook until the mixture thickens up into a custard consistency and finish by whisking in the butter.    Pour into a bowl and place a piece of plastic wrap on top to prevent a "skin" forming and place in the refrigerator.
    fig tart

How to make Frangipane,

  • Once cooled combine pastry cream and almond cream in a bowl.  Set aside until ready to fill tart.

How to make tart dough,

  • Using the food processor add 2 cups of flour to the bowl along with the salt.  Pulse a few times to combine well.  Then turn the processor on and begin to add all the butter a tbsp. at a time.  Once the butter has been combined.  Drizzle in the cold water.  Finish with a few tbsp. of flour if needed.  Normally now you put the crust into the refrigerator to let the dough come together as it gets cold.  I don't like when my dough is so cold I can't roll it and usually I am in a rush. 
    If you can put the dough in the freezer for 15 to 20 minutes it will really help; if not simply take the dough and put a light dusting of flour onto the parchment paper and place the dough on top.  Then dust flour on the top of the dough and put a second piece of parchment paper on top of the dough. With a rolling pin roll out your dough to a thin crust consistency.  Take your tart mold and carefully place your tart dough inside the mold.  Using a rolling pin roll the pin over the mold to trim off any excess dough.  Cut out and place a piece of parchment paper that exactly fits inside of your tart.  Use pie weights or dried beans fill the inside of the tart and parchment paper.  Place the tart crust inside the oven for 12 minutes.  Take out and set aside.

How to make a fig tart,

  • Then pour the frangipane mix into the par-baked tart.  Place into the oven and bake at 350 for about 35-40 minutes or until golden brown and set.  Take out and let it cool completely.  Then take your figs and place them attractively on top of the top. Then take your glaze (following the instructions) and brush lightly over the figs. Add some basil or other herb if desired. Serve and enjoy!
    fig tart

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