Fig and frangipane tart recipe Vanilla Frost Cakes

Fig and Frangipane Tart Lisa's Lemony Kitchen

Reserve an 11-inch tart pan with removable bottom. Place the flour, sugar and salt in the bowl of a food processor, pulse to combine. Distribute the butter pieces over the flour mixture and process the mixture until it looks like fine sand. In a small dish, whisk the egg yolks, cream and vanilla together.

Fig and frangipane tart recipe Vanilla Frost Cakes

Add the butter, sugar and an egg and pulse again until it becomes a paste. Stir in the lemon zest and turn the mixture out onto the pastry. Add the fig halves, face up, to cover the entire tart, I like to start from the centre. Push the figs down gently into the frangipane so that the surface is even. Bake at 180° Celsius for about 35-45.

The Hungry Chef Fresh Fig Frangipane Tart

8 fresh or dried figs (or 4 fresh and 4 dried); 60 g or 2¼oz unsalted butter, at room temperature; 3 tbsp. honey (a fragrant heather or greek honey works well), plus 2½ tbsp honey, to glaze; 2 tbsp. Brandy or rum; 2 eggs; 50 g or 1¾oz ground almonds; 2 tbsp. plain flour; single cream or custard, to serve; pastry; 70 g or 2½oz plain flour, plus extra for dusting; pinch of fine sea salt

Fig Frangipane Tart • Recipes • Village Gourmet

Place 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 rings on them out and trim the top to the level of the tart ring with a sharp knife then place the tarts into the oven.

Fig tart with pistachio frangipane Everyday Delicious

Instructions. 1. MAKE THE PASTRY DOUGH: Sift the flour, icing sugar and salt into the bowl of a food processor. Add the butter and lemon zest, then pulse a few times, until the mixture is the consistency of fresh breadcrumbs. Whisk the egg yolk and water, then add to the mix: the dough should feel quite wet.

Fig and frangipane tart with date and nut crust Frangipane tart

Instructions. For the almond crust: Preheat the oven to 350°F (175°C). Lightly grease a 9-in (23 cm) tart pan with a removable bottom. In a large mixing bowl, whisk the almond flour, flour, sugar, and salt together. Add the melted butter and egg and stir using a fork to incorporate to the dry ingredients.

Hippopotamousse Fig and Ginger Frangipane Tart

Filling 2 - Custard. Wash and pat dry the figs, then cut into halves or quarters depending on the size. In a medium bowl, combine the eggs and sugar. Whisk thoroughly until light and fluffy. Next, add in the melted butter, flour, lemon juice, zest, vanilla extract. Then, add in the cream and a pinch of salt.

Ellebug Fig Frangipane Tart

Preparation. Frangipane: 1. Add almonds and sugar to a food processor and process until almonds are finely ground (the sugar keeps it from turning to almond butter). Add remaining ingredients and blend until smooth. Add the filling to a pastry or Ziploc bag and refrigerate while you prepare the pastry. Tart: 1. Preheat oven to 400°F.

Fig Frangipane Tart and falling for Florence Emiko Davies

Take the tart doughs out of the fridge and place 2 tablespoons (more or less to taste) of the almond frangipane on top of each tart and then top with about 1 large sliced fig. Top each tart with 2 tablespoons (more or less to taste) of the dough crumbles and an extra Tablespoon of slivered almonds.

Fig and Frangipane Tart with Raspberry Vinegar Caramel and Vanilla Bean

Put the dough on a floured work surface, roll it out and line 6 loose-bottomed 10-12cm (4-4.7in) tartlet tins. Chill for about 30 minutes. Preheat the oven to 200°C/400°F/gas mark 6. Line each tin with a circle of baking parchment or foil, add baking beans and bake blind for 10 minutes. Remove the beans and paper, then put the tins back.

Lucy eats Fig and Frangipane Tart

Preheat the oven to 350°F (175°C). Butter a 9-inch (23 cm) round fluted tart pan (with removable bottom) and set aside. Step 2. To make the shortcrust pastry, place the plain flour, granulated sugar, and a pinch of salt in the bowl of a stand mixer fitted with a paddle attachment. Step 3.

Lucy eats Fig and Frangipane Tart Frangipane Tart, Fig Tree, Pepperoni

Shape into a disc, wrap and chill for at least 30 minutes. Preheat the oven to 200°C, fan 180°C, gas 6. Remove the pastry from the fridge to a clean work surface, lightly dusted with cocoa. Roll out until big enough to line a 20cm tart or shallow cake tin. Press the pastry into the tin and trim the edges.

Vegan fig frangipane tart Lazy Cat Kitchen

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 mixture will have a sandy texture. Using your fingertips, press the dough into a 27-cm (10 1/2-inch) tart pan with removable bottom. Refrigerate for 30 minutes.

Lucy eats Fig and Frangipane Tart

Heat the oven to 180°C/160°C fan/gas 4. Roll out the pastry on a lightly floured surface to 3mm thick, then use to line the tart tin. Trim the edges, then line with non-stick baking paper. Fill with baking beans/uncooked rice, then chill for 30 minutes. Bake the pastry case for 25 minutes, then remove the beans/rice and baking paper.

Fig and frangipane tart recipe Vanilla Frost Cakes

Preheat the oven to 200°C/Fan 180°C. Line each tin with a circle of baking parchment or foil, add baking beans and bake blind for 10 minutes. Remove the beans and paper, then put the tins back in the oven for a further 5 minutes. Turn the oven down to 190°C/Fan 170°C. While the pastry cases are cooking make the frangipane.

fig and frangipane tart The Secret Life of Bee Frangipane tart

Pistachio cream (frangipane): Using a mixer beat the butter with sugar, and lemon zest (if using) for about 2 minutes (if the butter is cold, you have to beat it first to soften it a bit, then add the sugar and beat together). Add the egg, mix well, then add the ground pistachios, and mix well until combined. Put the cream in the fridge.