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Monday, October 1, 2012

Fig & Frangipane Tarts

 We don't find Figs all year round in Germany.  They start to appear  late in summer and the season is short. The varieties are limited, green or brown/purple and they're either from Turkey or Spain or from some parts of southern europe.
I usually eat them as fruit, two bites and they're gone.   Or in a salad as a component with goats cheese.  No, I don't peel them like some people do. Such a waste !!
For a change, I decided to bake them - A delightful tart with buttery casing.  This dessert is perfect for autumn, serve warm from the oven or at room temperature with or without a dollop of whipped cream.

250g shortcrust pastry (readymade)
or homemade with 1-2-3 method : 100gm sugar, 200gm butter, 300gm flour 
6 fresh figs

100g butter
80g caster sugar
1 egg (beaten)
80g ground almonds
zest of 1 orange
2 sprigs of thyme (optional)

Method :
Cream butter and sugar till pale.  Add rest of ingredients to form a soft paste.

Roll out shortcrust pastry and line 6 tart molds or fluted pan tins. Bake blind 10-15 minutes.
Cut figs into quarters and place them in the pastry cases.

Spoon the almond paste into the pastry cases with figs.  Add thyme if you wish.

 Bake for 20-25 minutes until the paste is set and golden.

Alternative:  with peaches (or any other fruits)

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