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.
- 125 gbutter, room temperature
- 250 gwheat flour
- 1 pinch(es)salt
- 125 gicing sugar
- 100 gbutter, room temperature
- 100 gcaster sugar
- 100 gground almonds
- 30 gpotato or corn starch
- 1egg yolk
- 200 gcrème fraîche
- 60 gvanilla sugar
- 1 Pk.vanilla sugar or some vanilla essence
- ripe figs
Step 1For 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.
Step 2For 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.
Step 3Place in a saucepan and stir over a medium-low heat until slightly firm.
Step 4Remove 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.
Step 5Spread with the frangipane cream and bake again at 170 °C for 25 minutes. Leave to cool again.
Step 6In 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.