Fig Frangipane Tart

Fig Frangipane Tart
From Ivonne at the blog Cream Puffs in Venice,”

who found it in the Fall 2008 issue of Ricardo magazine.

Equipment: 9-inch tart pan (round or square) with a removable bottom.

For the crust:

1/2 cup unsalted butter, at room temperature
2 tbsp. granulated sugar
1 egg, lightly beaten
1-1/2 cups all purpose flour
1 tsp. cinnamon
1/4 tsp. salt

In the bowl of a stand mixer, combine the butter and sugar and mix with the paddle attachment until well blended.

Add the lightly beaten egg and mix until combined. Scrape down the sides of the bowl.

Add the flour, cinnamon and salt and mix until just combined.

With your hands, pat the dough into the tart pan making sure you pack the dough up the sides of the pan and into all the corners evenly.

Refrigerate the crust while you prepare the frangipane filling.

Frangipane filling:

1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. cinnamon
2 eggs, lightly beaten
1-1/4 cups ground almonds (I used almond flour instead)
3 tbsp. all purpose flour
8 to 10 figs, quartered (depending on size)
confectioner’s sugar (for garnish)

Before you start the filling, preheat the oven to 350 degrees F and place a rack in the center of the oven.

In the bowl of an electric mixer, combine the butter and sugar and mix until combined.

Add the extracts and mix for another minute.

Add the eggs and mix until combined. Scrape down the sides of the bowl.

Add the ground almonds and flour and stir in with a wooden spoon until smooth.

Scrape the frangipane filling into the prepared tart shell.

Arrange the quartered figs over the top of the filling.

Bake the tart for 45 to 50 minutes, or until a tester inserted in the middle of the tart comes out clean. The crust will be golden.

Let the tart cool on a wire rack. Once cool, dust with confectioner’s sugar.