Sunday, 28 February 2016

Fig & Nectarine Frangipane Tart

I was at the markets this weekend looking for some fresh fruit for the week and there in a gleaming pile were figs on sale! Being the bargain hunter I am I couldn't possibly pass up on this opportunity. 3 punnets of figs later I was happily carrying my figs to the car when I thought ... How on earth am I suppose to eat all of these? Put it in a Frangipane Tart of course! Frangipane Tarts are extremely versatile, you can use almost any fruit you desire, it's nutty and moist with a buttery biscuit shell.

I decided to add a little twist to my Frangipane Tart by adding chopped macadamia nuts and honey to the almond mixture and instead of only using figs I also had a few nectarines lying around that I added.

Here it is!

What You Need:

Biscuit Base
- 1 cup of plain flour
- 1/4 cup of caster sugar
- 1/4 teaspoon of salt
- 90 grams of unsalted cold butter (chopped into cubes)
- 1 egg yolk
- 2 teaspoons of milk
- 1/4 teaspoon of Vanilla bean paste

Tart Filling
- 1 cup of almond meal
- 1 tablespoon of plain flour
- 1/3 cup of caster sugar
- 100 grams of soften unsalted butter
- 2 eggs
- 1/2 cup of chopped macadamia nuts (plus a little extra for sprinkling)
- 1 tablespoon of Australian honey
- 1/4 teaspoon of vanilla bean paste
- 3 Ripe Figs sliced into 8 wedges
- 1 small Nectarine sliced into 8 wedges
- Icing sugar to dust

What To Do:

Biscuit Base
1. Mix the dry ingredients together
2. Rub the butter into the dry ingredients until it resembles fine breadcrumbs
3. Mix the eggs, milk and vanilla together
4. Mix the egg mixture in with the butter crumbs
5. Knead for a small amount of time until the dough is smooth
6. Roll the dough out and cover a tart pan - leave a little overhanging dough
7. Refrigerate for 1 hour
8. Bake in a oven preheated to 200 degrees for 15 minutes

Tart Filling
1. Preheat the oven to 170 degrees
2. Mix the almond meal, plain flour and sugar until combined
3. Mix in the softened butter until smooth
4. Add in eggs until everything is mixed through and smooth
5. Mix in the macadamia, honey and vanilla
6. Pour this mixture into the slightly cooled tart shell
7. Now Arrange the fig and nectarine wedges alternately and press in slightly
8. Sprinkle the top with some chopped macadamia nuts that you had left aside.
9. Bake for 40 mins until golden and cooked all the way through
10. Leave to cool until it is warm and serve with ice cream or whipped double cream


xx Mel