I love figs and when I buy them I can pretty much guarantee I'm going to be the only one eating them as they rank low on Paalo's favourite fruit list. Undeterred by this, I'm always thinking of ways to turn Paalo around - this is usually done by combining figs with something he does like.
In the case of todays dish, this is exactly what I've done. Paalo does have a sweet tooth, so dessert is always a winner. In this tart I've used my buttery, sweet shortcrust and teemed it with an irresistible frangipane upon which I've nestled wedges of ripe fig.
[Makes 1x13cm tart]
½ portion sweet shortcrust pastry
75 grams butter, softened
75 grams caster sugar
1 egg, room temperature, lightly whisked
100 grams almond meal
fresh figs, cut into wedges
Make the frangipane:
Beat the butter and sugar until light and creamy. Drizzle in the egg, a little at a time, gently beat until it has been absorbed before adding more egg. To finish, fold in the almond meal.
Make the tart:
Line a fluted tin with removable base with the pastry - cover with baking paper and then fill with cooking beans/weights. Blind bake in the oven at 170°C for about 10 to 15 minutes.
Carefully spoon in the frangipane - spreading it out to form an even base - then arrange the fig wedges on top.
Bake at 170°C until golden and cooked through - about 20 to 30 mintues. If the top appears to be browning too quickly, cover with baking paper & foil and lower the temperature to 160°C.
When the tart is cooked, let it sit in the tin for a few minutes before removing and placing on a wire rack to cool.