Fig frangipane Tart ( Tartas de higos y almendras)

 

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

Gloria

Source :  Spatula dessert - Yotam Ottolenghi "Sweet"

Fig frangipane Tarts  (tartas de higos y almendras)

Ingredients

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 

1 egg

For the frangipane filling

70 grams  butter room temperature

70 grams granulated sugar

2 eggs

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

Method

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.

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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

Ingredientes masa

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

1 huevo

Ingredientes crema de almendras

70 gramos mantequilla a temperatura ambiente

70 gramos azucar granulada

2 huevos

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

Preparacion