As many of you know Teresa is our baking queen and she can be found in the kitchen on Friday mornings baking up a storm. Most of her recipes are secret family recipes handed down through the generations so we are very excited that Teresa is sharing one of her very special recipes 'Fig Frangipane Tart'. Just in case you have trouble finding figs, because they usually in season around the beginning of summer, replace the figs with nectarines. Happy baking!
1 cup plain flour
1/2 cup almond meal
1/3 cup icing sugar
125g chilled butter
1 egg yolk
4 just-ripe figs, quartered, cut into wedges
Caster sugar to sprinkle
100g butter, softened
1/2 cup caster sugar
1 egg yolk
1 cup almond meal
1/4 cup plain flour
To make the pastry, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and process until dough just comes together. Shape into a disc and cover with plastic wrap. Place in fridge for 30 minutes to rest.
Use a rolling pin to roll out the dough on a lightly floured surface. Line the base and side tart pan with the pastry and trim the edges. Place in the fridge for 30 minutes to rest.
Preheat oven to 200oC. Line the pastry with baking paper and pastry weights. Bake in oven for 10 minutes. Remove the paper and bake for a further 10 minutes. Cool slightly, reduce oven temp to 180oC.
Beat the butter and sugar until pale and creamy. Add the egg and yolk and beat until just combined. Add the almond meal and flour and stir with a wooden spoon to combine. Spoon mixture in pastry case, arrange figs over the frangipane, sprinkle with sugar.
Bake in oven for 30 minutes or until set. Cool.