3 hours ago
Monday, August 3, 2009
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)
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!