June 21, 2012


Sweet shortcrust pastry

120 g unsalted butter, chopped
30 g icing sugar
Pinch of salt
240 g plain flour
1 egg, plus 1 yolk

Frangipane filling

120 g unsalted butter, softened
120 g caster sugar
2 eggs
1 egg yolk
1 teaspoon almond liqueur
Finely grated zest of 1 lemon
120 g ground almonds
40 g plain flour
6 fresh figs, cut into 6-8 wedges each (3 stalks of rhubarb in my case or any other fruit you like)

1. Preheat the oven to 160°C.

2. For pastry, place butter, sugar and salt into a food processor and process until creamy. Add flour and process until coarse breadcrumbs. Add egg and yolk and process for 10 seconds or until the dough comes together to form a ball.

3. Tip pastry onto a lightly floured bench and bring together with hands. Flatten gently into a flat rectangular shape and wrap in plastic film. Refrigerate for 20 minutes to rest.

4. Roll rested dough to 3mm thick and wrap loosely around a rolling pin. Gently roll over a 35cm x 7cm rectangular fluted tart tin with a removable base and press pastry into tin, moulding pastry up the sides of the tin with your fingertips, fill in any cracks with excess dough. Remove any excess pastry with your thumb by pressing down along the edges of the tin. Refrigerate for 30 minutes.

5. Place a sheet of baking paper into the chilled pastry in the tart tin, half-fill with baking beads or rice and bake for 12-15 minutes until edges are light golden. Remove weights and baking paper and bake for 5-10 minutes or until base is dry. Set aside.

For the Franipane Filling:

6. For frangipane filling, whisk butter and sugar in an electric mixer until creamy. With the motor running, add eggs and egg yolk, one at a time, continuing to mix after each addition. Add almond liqueur, lemon zest, ground almonds, flour and whisk until combined.

7. Spoon almond mixture into tart shell until ¾ full.Gently press in fig wedges (or pear, peaches, rhubarb), placing them at regular intervals along the tart. Bake for 30 minutes or until golden.

8. Remove tart from oven, brush with warm honey and leave to cool. Sprinkle the crumble generously over the tart and serve with clotted cream on the side.

P.S. Hey, found this recipe here: http://www.masterchef.com.au/recipes/fig-tart-with-pistachio-crumble-and-double-cream.htm. The original is a bit more complicated, I went for a shorter and easier version and it came out great anyway. Try!!

Enjoy, K.


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