Fig tart with almond frangipane and caramel nuts.
Figs are amazing fruits! It’s sweet, soft and a beautiful sensual experience. Here it is used on top of a baked tart base with almond filling. With the caramelized nuts, it is a beautiful choice for an autumn dessert.
For 1 Tart
-250 g. Wheat flour
-50 g of icing sugar
-30 g. Almond flour
-150 g. Cold butter
-A pinch of salt
Fill / frangipane:
-100 g almond flour
-100 g. sugar
-100 g. soft butter
-Lemon peel from 2 lemons
-A pinch of salt
-70 g hazelnuts
-40 g sugar
-1 pinch of salt
Potentially serve with sour creme or vanilla ice cream.
HOW TO BAKE THE TART
Preparation approx. 45 min
Cooling the dough: 1 hour
Baking time approx. 30 min
Mix flour, icing sugar and almond flour in a bowl.Add the cold butter, cut into small cubes and mix the ingredients together with a light hand.
Add the whiped egg and salt og knead it all then lightly together until the dough has a homogeneous texture. Gather the dough and shape it into a ball and put it in the refrigerator for 1 hour.
Once the dough has cooled, roll it out and then transfer to a pie pan.
Frangipane (almond filling)
Put almond flour, sugar, butter, eggs, a pinch of salt and lemon zest in a bowl and whisk it together to a soft mass.
Spread the mass on the bottom of the pie and bake the pie for approx. 25 minutes at 175 degrees, until well golden. Allow the pie to cool completely.
Roast the hazelnuts in the oven for 5-10 minutes at 200 °, and rub the shells off in a clean towel.
Melt sugar to caramel in a saucepan.
Add hazelnuts and salt, turn the nuts around in the caramel and then pour them out on baking paper.
Divide the figs into 6 and spread them on the baked and cooled tart. Spread the caramelized hazelnuts on top of the figs.
Serve the pie with sour cream or vanilla ice cream.