Here we are again with a new recipe for the end of the summer season, fig and almond tarts, we love figs and a friend who lives nearby gave us someones, the problem is everybody love figs here and I hide someones and yesterday I made these tarts.
Like many recipes I make, this is a compendium of several I was seeing , always I try to simplify recipes.
Because not all people make recipes like this all the time.
For the same reason, if you want make this recipe, you can use a single large pan, although I wanted to do it in individual portions.
You can use the same recipe, not problem.
Hope you really enjoy this recipe and take care, you know, we live difficult times !
hugs for all
Fig frangipane Tarts (tartas de higos y almendras)
For the Pate Sablee
90 grams icing sugar
240 all purpose flour
30 grams almond flour (or grinded almonds)
pinch of salt
110 grams cold unsalted butter
For the frangipane filling
70 grams butter room temperature
70 grams granulated sugar
1 teaspoon vanilla extract or almond extract
70 grams almond flour
30 grams all purpose flour
pinch of salt
4 or 5 figs cut into half
Sift together dry ingredient, flour, icing sugar, almond flour and salt.
Add cold butter and rub the mixture between yours hands until it becomes a sand like consistency. They will take around a minute or two.
Add egg into the mixture and mix with your hands just until the dough comes together.
Knead with the palm of your hand for a minute or two just until the dough becomes smooth. Form a disk and cover the dough in plastic wrap.
Let it rest in the fridge for 1 hour. You can leave it resting in the fridge over night if you like.
After the dough rested roll out into about 2mm thickness .
(You can roll between too two parchment paper )
Place again the dough in to the frideg by 30 minutes between the parchmente paper.
Take the dough out from the fridge and cut 6 circles - this will be the bottom of the tart crust.
Put this in the pans you will use.
I used ceramic molds but you can use any type you have.
Place the pans or molds in a tray and put in the fridge by 1 hour.
Prehheat oven to 160° c (320 °F
After this time take pans and put into the oven.
(bake about 10 minutes)
For the frangipane cream
Prepare frangipane cream (almond cream) creaming butter to room temperature and ad sugar until fluffy then add the eggs and vanilla extract, finally folding in flour, almond and salt.
Will be like a soft cream.
After baking the tarts remove from oven and spread or pipe almond cream on each of the tarts (aprox. 1/2)
Place half a fig into echa tart if they are too big trim them to according to the size of the baking tin you use. Try to place the fig halves in the middle of the tarts.
Put the tarts back of the ovn and bak about 10 to 15 minutes.(or until they will be little golden)
Take tarts out and let them cool by a while.
Sure autumn is here just now!
Por fin se ve como otoño
Tartas de higos y almendras
Indeed dogs love all season !
Los perros disfrutan todo el tiempo
90 grams azucar flor o impalpable
240 gramos harina sin polvos de hornear
30 gramos harina de almendras (o almendras molidas sin piel)
pizca de sal
110 gramos mantequilla bien fria
Ingredientes crema de almendras
70 gramos mantequilla a temperatura ambiente
70 gramos azucar granulada
1 cucharadita extracto de vainilla o de almendras
70 gramos harina almendras (o almendras molidas)
30 gramos harina sin polvos de hornear
pizca de sal
4 o 5 higos cortados a la mitad