Fig tart and almond cream
We love to take advantage of seasonal products. Figs that are about to run out are one of our favorite fruits, and we can only eat them for a few weeks, from the end of August to the end of September approximately always depending on the weather. The ones we are going to use in this recipe are of the “lady's neck” variety.
Ingredients
For the shortcrust pastry:
- 270 gr of wheat flour
- 80 g of ground almonds
- 200 gr of very cold diced butter
- 100 grams of sugar
- 2 eggs
- 1 teaspoon vanilla extract
For the frangipane cream:
- 500 ml of milk
- 1 egg
- 3 yolks
- 100 grams of sugar
- 70 grams of butter
- 50 g of wheat flour
- 130 g of ground almonds
- A dash of amaretto
For decoration:
- Figs variety "lady's neck"
Preparation
- Pour the flour into a bowl, make a hole in the center and add the rest of the ingredients in the following order. the egg, the ground almonds, the sugar, the vanilla essence and finally the cubes of butter that we will have kept for 20 minutes in the freezer.
- Melt the butter with your hands, rubbing it with the rest of the ingredients. We have to get a homogeneous mass. Once all the ingredients are well integrated, make a ball and wrap it with transparent film. Reserve for 30 minutes in the fridge.
- While our dough is resting, we prepare the frangipane cream, it is a cream similar to pastry cream but with a touch of almonds.
- We put a saucepan EFFICIENT over the heat and pour in the milk and Amaretto. We leave on medium heat. Meanwhile, in a bowl add the egg plus the 3 yolks and the sugar and beat until white.
- When the milk starts to boil, we remove from the heat and without stopping beating with some rods we gradually incorporate the egg and sugar mixture. Once the egg has been fully incorporated, we bring it back to the fire and without stopping stirring with a few rods, let it cook until the cream thickens.
- Remove from heat and pour into a large bowl. Then add the ground almonds and the butter. Stir with the help of a whisk until you get a homogeneous cream. You will see that it is a little grainy, this is due to the almond. Cover with transparent film flush, so that it does not crust and let warm at room temperature.
- We return with the dough. We take the ball out of the fridge. We extend a piece of transparent film, place the dough on top and cover with another sheet of transparent film. This way we can stretch the dough without it sticking to the roller.
- We have to stretch the dough evenly until the dough is bigger than our mold. In this case we will use the Grill BRA Infinity smooth 28 cm, with a removable handle and that we can put in the oven without any problem and also we do not need butter because thanks to its non-stick surface the cake will come off without problems.
- We place the dough on the mold, extend with our own hands and cut the excesses of the mold. Let stand in the fridge for 15 minutes.
- Preheat the oven to 200ºC.
- Remove the mold from the fridge, prick the entire surface with a fork and cover with aluminum foil. We fill the surface of the cake with chickpeas and bake at 180ºC for 18 minutes.
- Once the time is up, remove from the oven and let cool slightly. Remove the chickpeas, remove the aluminum foil and cover with the frangipane cream. Lightly sprinkle with sugar.
- Bake at 180ºC for 15 minutes.
- Let cool completely to room temperature.
- Wash the figs well and cut into thin slices, cover the entire surface of the cake, leave in the fridge overnight and the cake will be perfect to taste.
We hope you like it!
Recipe and photography by MJ
