Fig & Sage Frangipane Tart By Anna Barnett
Fig & Sage Frangipane Tart
Shortcrust Sweet Pasty:
480g all purpose plain flour, sifted
1/2 nutmeg grated
2 tbsp icing sugar
220g unsalted butter, cubed and chilled
1 medium egg, whisked
8 sprigs fresh thyme, leaves picked
3 - 4 tbsp ice cold water
200g golden caster (superfine) sugar, plus 2 tbsp for sprinkling
4 large eggs
200g ground almonds
6-7 figs, halved
3 tbsp flaked almonds
To make the pastry, start by using a food processor to combine the flour with the nutmeg, salt, and icing sugar. Next add the butter, combining on a low speed, until you have a rough crumb. Add in the beaten eggs, and when the pastry starts to come together, add in the ice cold water, a tablespoon at a time so that the pastry forms into a smooth ball. If at any point you add too much, then add a little flour to bring it back to the right texture.
Remove the dough from the food processor, roll it out, and line a 24-26cm tart tin to around 3mm thick. Prick the pastry all over with a fork and allow to rest in the fridge for around 30 minutes before baking.
Preheat the oven to 180˚C. Remove the pastry from the fridge, and fill with baking beans, and bake for 15 minutes. Remove the beans, and continue to bake for another 5-10 minutes until the pastry is fully baked and starting to turn golden. Leave the oven on.
To make the filling, beat together the butter and sugar until light and fluffy, then add the eggs one at a time, continuing to beat. Gently fold in the the almonds plus half of the sage leaves. Pour the mixture into the cooked pastry case then scatter over the halved figs and remaining sage leaves. Place the tart back into the oven.
When the frangipane has puffed up and begun to turn golden (after around 35-40 minutes), scatter over the flaked almonds and a little sugar. Cook for another 4-5 minutes, then remove from the oven and allow to cool before serving.