Fig Frangipane Tart
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Fig Frangipane Tart
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Fig Frangipane Tart

Preparation
30 MIN
Cooking
50 MIN
Chilling
30 MIN
Servings
8
Freezes

Ingredients

Crust

Frangipane

Garnish

Preparation

Crust

  1. In a bowl, cream the butter and sugar using an electric mixer. Add the egg and beat until the mixture is smooth. With the mixer on low speed, add the dry ingredients. The mixture will have a sandy texture. Using your fingertips, press the dough into a 27-cm (10 1/2-inch) tart pan with removable bottom. Refrigerate for 30 minutes.
  2. With the rack in the bottom position, preheat the oven to 180°C (350°F).

Frangipane

  1. In a bowl, cream the butter with the sugar and vanilla using an electric mixer. Add the eggs one at a time, beating until the mixture is smooth. With the mixer on low speed, add the dry ingredients. Scrape the mixture into the pie shell.

Garnish

  1. Place the whole fig in the centre and arrange the fig halves all around, cut side up, leaving space between each fig.
  2. Bake until the frangipane is golden brown and a toothpick inserted in the centre comes out clean, about 50 minutes.
  3. After removing the tart from the oven, gently brush the figs with warm honey.
  4. Let cool. Serve warm or cold.

Comment

  1. I love this recipe! The pie crust is easy to make and the frangipane + fig combination is soooo delicious. A dinner party fave.

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