Fig and orange frangipane tart
Per serving
Recommend this tart with frangipane, figs and orange to guests for Christmas. It works well at the end of a family feast or simply with afternoon tea.
Ingredients
8 serv.Step-by-step instructions
- 1
Pulse the flour, butter and a pinch of salt in a food processor, pulsing several times until the mixture resembles crumbs. Add the sugar and orange zest, pulse again. Add the vanilla, egg yolk and 1 tbsp cold water, then pulse until the mixture just comes together into a dough. Form the dough into a ball with your hands, then roll it out on a lightly floured surface until it is large enough to line a 22 cm tart tin with a loose bottom. Use it to line the tin, pressing against the sides, then prick the base with a fork and chill for 30 minutes.
- 2
Meanwhile, prepare the frangipane. Place the butter in a medium bowl and whisk with an electric mixer until creamy, then add the sugar and continue whisking until the mixture is light and fluffy. Gradually add the eggs one at a time, whisking well after each addition. Gently fold in the ground almonds and flour.
- 3
Preheat the oven to 180 °C (160 °C fan/gas 4) and place a baking sheet in the oven to heat. Spoon the frangipane into the cooled tart shell and smooth the top with the back of a spoon. Arrange the figs, skin side up, in a circular pattern, gently pressing them into the frangipane.
- 4
Carefully transfer the tart onto a hot baking sheet in the oven and bake for 1 hr to 1 hr 10 min (after 40 min cover with foil if it browns too quickly), or until the figs are soft and a skewer inserted into the frangipane comes out clean. Let it cool in the tin.
- 5
While the tart cools, prepare the glaze. Combine the orange zest and juice, sugar and 1 tbsp water in a small saucepan, bring to a boil, reduce heat and simmer for 5–10 min until syrupy. Remove the tart from the tin, transfer to a plate and brush with the glaze.
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