WebAug 22, 2015 - A delicious dessert recipe from the coastal region of Dalmatia - perfect for when figs are in season. Aug 22, 2015 - A delicious dessert recipe from the coastal …
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WebCoat a 9-inch tart pan with removable bottom with cooking spray. Transfer the dough to the pan and press into the bottom and up the sides of the pan. Freeze until firm, 18 to 20 minutes. Meanwhile, preheat oven to 350 …
WebIngredients 200g plain flour, plus extra for dusting 100g cold butter, cut into cubes 50g golden caster sugar 1 orange, zested 1 tsp vanilla extract 1 egg yolk 6 medium figs, …
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WebCrust. 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 …
WebPlace the Perforated tart ring s with the pastry dough in them into the freezer for 2 hours. Pre-heat oven to 160C / 320F. After 2 hours take the pastry dough with the …
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Rick Stein's French fig and frangipane tarts feature a buttery shortcrust pastry case filled with sweet almond and verdant fig. The perfect autumnal dinner party dessert. The idea for these little tarts comes from the delightful southern town of Uzès.
While the pastry cases are cooking make the frangipane. Beat the butter and sugar together in a bowl until you have a smooth paste. Gradually whisk in the eggs and almond extract, then stir in the ground almonds and mix well. Divide the mixture between the pastry cases and arrange 6 fig wedges on top of each tart.
While the crust bakes, prepare the frangipane filling. Place the butter and sweetener in the bowl of your stand mixer and beat until light and fluffy. Add the eggs, almond flour, sesame flour, vanilla and lemon zest and mix on low to combine well. Spoon into the tart crust and smooth the top.
Fold in the almonds and flour. Heat the oven to 180C/160C fan/gas 4 and put a baking tray in the oven to heat up. Spoon the frangipane into the chilled pastry case and smooth the top using the back of a spoon. Arrange the figs, cut-side up, in a circle pattern, pushing them down gently into the frangipane.