Recipe Tip: Crostata di Fichi alla Frangipane

Recipe Tip: Crostata di Fichi alla Frangipane

Top Recipe for 8 Persons. All ingredients and tips for getting it right. A tart for summer: fresh figs are bedded on vanilla crème fraîche and fine almond cream.



    1. Step 1

      For the pastry, combine the room temperature butter with the flour, egg, sugar and a pinch of salt in a food processor until smooth. Shape into a ball and leave to rest in the fridge for 2 hours.
    2. Step 2

      For the frangipane, cream the butter with the sugar until fluffy. Mix the almond flour and starch, then add to the butter and sugar mixture with the eggs.
    3. Step 3

      Place in a saucepan and stir over a medium-low heat until slightly firm.
    4. Step 4

      Remove the pastry from the fridge, roll out to a 5 mm thickness with a little flour, lift into the tart tin, press down evenly and pinch off the excess. Prick several times with a fork, cover with baking parchment and weigh down with rice or beans so that the dough does not bubble. Bake in the oven at 170 °C for 15-20 minutes. Remove the beans or rice and leave to cool.
    5. Step 5

      Spread with the frangipane cream and bake again at 170 °C for 25 minutes. Leave to cool again.
    6. Step 6

      In the meantime, mix the crème fraîche , sugar and vanilla sugar until creamy. Spread over the frangipane. Cut the figs into eighths, place on the tart and serve.