Fig Tart with Almond Cream
User Reviews
5
6 reviews
Excellent
Fig Tart with Almond Cream
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This roasted fig tart with rich almond cream and sweet shortcrust pastry is a beautiful and delicious way to enjoy fresh fig season.
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Ingredients
Tart Dough
- 8 tablespoons butter 1 stick), softened, unsalted
- 1/4 cup powdered sugar sifted
- 1 large egg yolk
- 1-1/2 teaspoons heavy cream (1/2 tablespoon), plus additional, if needed
- 1/4 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup almond flour sifted
- pinch kosher salt
Almond Cream
- 8 tablespoons butter room temperature, unsalted
- 1/2 cup granulated sugar
- 2 large egg
- 1-1/2 teaspoons dark rum
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup almond flour sifted
- pinch kosher salt
To Assemble the Tart
- 1/4 cup Fig Spread
- 3/4 pound figs trimmed and cut into quarters, fresh
- 2 tablespoons almonds sliced
To Serve the Tart
- powdered sugar , for dusting
- Whipped Cream see notes, with honey
Instructions
Make the Crust
- In a bowl, whisk together all-purpose flour, almond flour, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and powdered sugar until light. In a small bowl, stir together egg yolk, heavy cream, and vanilla extract. Mix into the creamed butter and sugar mixture until combined, scraping the bowl as needed.
- With the mixer running on low speed, gradually add flour mixture, mixing until just combined. Dough will be very soft.
- Place dough on a very lightly floured surface, form into a disk, and wrap tightly in plastic wrap. Refrigerate 2 hours.
Make the Almond Cream
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light. Add egg, rum, and vanilla and almond extracts and beat until combined. Scrape the bowl.
- Add almond flour and salt and beat on medium-low speed until smooth. Transfer almond cream to a bowl, cover, and refrigerate until ready to use. (Bring back to room temperature before filling the tart.)
Par-Bake the Crust
- Remove chilled dough from the refrigerator and let stand at room temperature for 10 minutes. Roll dough between two pieces of wax paper to a 12-inch circle.
- Roll the dough around your rolling pin and fit it into a 9-1/2 inch tart pan without stretching. Trim edges to a 1-inch overhang, and fold into the pan to make an edge of double thickness. If the dough tears, don't worry - just press it back together.
- "Dock" the bottom of the dough by piercing it all over with a fork. Freeze for 30 minutes.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Remove the tart pan from the freezer and line with lightly-greased parchment paper or aluminum foil to a 1-inch overhang. Fill completely with pie weights or dried beans.
- Place the tart pan on the prepared baking sheet and bake for 15 minutes. Remove weights and parchment paper or foil. Continue baking for 5 minutes, until the bottom of the crust appears dry.
- Remove tart pan to a wire rack and let cool.
Assemble the Tart
- Spread the fig jam in a thin layer on the bottom of the cooled crust. Add the almond cream and spread into an even layer.
- Arrange the sliced figs, flesh side up, over the tart, and press slightly into the almond cream. Sprinkle with the sliced almonds.
- Place the filled tart pan on a lined baking sheet. Bake at 350 degrees F, 35 to 45 minutes, until the almond cream is puffed and golden.
- Remove the tart pan to a wire rack and cool to room temperature. Lightly dust with powdered sugar, slice into wedges, and serve with honey whipped cream, if desired.
Notes
- In a large, chilled bowl, beat 1 cup of heavy cream until frothy and slightly-thickened. Add 1-2 tablespoons honey (depending on how fragrant your honey is and how sweet you want the whipped cream to be) and 1/2 teaspoon vanilla extract. Beat until soft peaks form. Use immediately.
Nutrition Information
Show Details
Serving
0.125tart
Calories
513kcal
(26%)
Carbohydrates
46g
(15%)
Protein
8g
(16%)
Fat
35g
(54%)
Saturated Fat
16g
(80%)
Cholesterol
130mg
(43%)
Sodium
25mg
(1%)
Potassium
156mg
(3%)
Fiber
4g
(16%)
Sugar
27g
(54%)
Vitamin A
858IU
(17%)
Vitamin C
1mg
(1%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Serving | 0.125tart | |
| Calories | 513kcal | 26% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 130mg | 43% |
| Sodium | 25mg | 1% |
| Potassium | 156mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 27g | 54% |
| Vitamin A | 858IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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