Recipe Tip: Crostata di Fichi alla Frangipane

Instructions

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.