Monday, August 3, 2009

Redemption: Fig & Frangipane Tarts

fig tart

After the last baking disaster, I have finally redeemed myself.

Not only did I succeed at making frangipane, but I got to use my favorite fresh figs in individual tarts.

Beautiful and fabulous. A winning combination.

This looks difficult, but because I did not make a pastry crust, & used frozen puff pastry, it was very simple.



I used 4 individual 4" tart pans with removable bottoms, but you can use one 9" tart pan instead.

To make the frangipane: mix all together

1 cup of almonds, ground (or almond meal)
1 egg
3 tbsp melted butter
1/3 cup sugar
1 tbsp flour

Roll out your defrosted puff pastry and cut out 4 rounds to fit the tart pans.
Lay them on the bottom of the pans, and use the extra dough to build an edge up around the tin to make a higher border.

Next, spread your frangipane with a rubber spatula on top of each puff pastry round.

Slice your ripe figs and fan them however you like on top of the frangipane to make a tight decoration.



Easy, so far, right?

Place your 4 individual tarts on a baking sheet and bake 20 minutes at 425F.



You can spoon warm apricot preserves over the top as a glaze once the tarts are cool.
This is optional.

Serve with whipped cream or just eat and enjoy them plain, like I did!

20 comments:

Ciao Chow Linda said...

Simply luscious looking - can't go wrong with frangipane AND figs. You certainly redeemed yourself.

The Japanese Redneck said...

Those figs look huge. Never had frangipane before. Looks like something I would really enjoy.

Ramona

kat said...

You certainly did redeem yourself, these look amazing!

T.W. Barritt at Culinary Types said...

Beautiful! Great use of those tart pans! I'm just waiting for some fresh blackberries from the farm, and I'm ready to do something similar!

StaceyEsq said...

YUM. Just yum.

Pam said...

Oh my - this not only looks tasty it is beautiful too.

A Feast for the Eyes said...

You don't need redemption, my dear. You are still on a pedestal as a talented foodie. This is stunning-- gorgeous! I can't find fresh figs in my area, any longer. Boo-hoo! But, I'd love to make a frangiapane and you have given me confidence.
Gorgeous!

Bob said...

Those look wicked good. You know, I've never had a fresh fig... anything. I think the only fig I've had is in Newtons.

Karen said...

Mmm, I love figs... this looks great!

She-Fit said...

YUM! This looks great!

LaDue & Crew said...

I'm in Heaven! Yum! Guess what..? I bought a tart pan today! Can you believe I've only had one ceramic one ever? I feel special now that I have a removable bottom...lol

Paulie Gee said...

Those figs look great. How about some mascarpone on top.

I don't know what looks better on your site, your creations or all the hot chicks who leave comments.

Paulie Gee said...

So where you goin' to see Julie and Julia on Friday? Or did you go to the secret preview tonight?

Proud Italian Cook said...

More cute tart pans coming out of your kitchen! This looks luscious!

Maria said...

My dad would love this dessert!

Colloquial Cook said...

Quite the comeback indeed :-) If you get around to making your own brisée or sablée crust for this, Stéphane's tip of adding chopped rosemary is worth billions!

Elra said...

Miammmm!
My sister was looking for fig recipe. I'll forward this to her.

Bluebird NY said...

These look lovely and I like the puff pastry shortcut...

tom | tall clover farm said...

My figs harvest is still about two weeks away, buy you can be assured this recipe is now on the list of things to enjoy when the first are picked. Thanks!

freefun0616 said...

酒店經紀人,
菲梵酒店經紀,
酒店經紀,
禮服酒店上班,
酒店小姐兼職,
便服酒店經紀,
酒店打工經紀,
制服酒店工作,
專業酒店經紀,
合法酒店經紀,
酒店暑假打工,
酒店寒假打工,
酒店經紀人,
菲梵酒店經紀,
酒店經紀,
禮服酒店上班,
酒店經紀人,
菲梵酒店經紀,
酒店經紀,
禮服酒店上班,
酒店小姐兼職,
便服酒店工作,
酒店打工經紀,
制服酒店經紀,
專業酒店經紀,
合法酒店經紀,
酒店暑假打工,
酒店寒假打工,
酒店經紀人,
菲梵酒店經紀,
酒店經紀,
禮服酒店上班,
酒店小姐兼職,
便服酒店工作,
酒店打工經紀,
制服酒店經紀,
酒店經紀,

,