Fig and Frangipane Tart by Nicola Hazel of Jannettas Gelateria
Figs have always been my favourite fruit. When we holiday in Italy there is nothing nicer than picking and eating the ripe figs, fresh from our garden.
When selecting your figs make sure you pick those that are ripe by checking that they are richly coloured, plump and soft with unbroken skin and have a sweet, fresh smell.
Some people aren’t sure about preparing figs but I promise it’s incredibly easy.
All you do is gently wipe the skins with a damp cloth, trim off the stem if it’s hard, then cut in half from top to bottom. Enjoy!
http://jannettas.co.uk
Time to prepare: 20-25 minutes
Makes: 6-8 slices
Ingredients
For the pastry:
200g plain white flour
125g unsalted butter
50g caster sugar
1 egg
Pinch of salt
For the frangipane filling:
100g butter, at room temperature
100g sugar
2 eggs, beaten
1 tsp. almond essence
100g ground almonds
10g plain flour
8 fresh figs, halved
For the coulis:
200g brambles
3 tsp icing sugar
Method
1 To make the pastry, cream the butter and sugar together until almost white in colour. Add the egg and mix until well combined. Incorporate the flour gradually and add the salt. Shape into a dough, cover with cling film and allow to rest.Preheat oven to 180°C.
2 To make the frangipane filling, cream the butter and sugar together until almost white in colour. Slowly mix in the eggs. Add the almond essence and combine. Mix the flour and ground almonds together stirring slowly to combine.
3 Roll out the dough and line a pastry tart case (35cm x 12cm loose base) with the pastry. Add the frangipane paste and place the figs on top flesh side down/seed side up. Bake in the oven for 20-30 minutes, or until the filling has set and the pastry is golden brown. Remove from the oven and leave to cool in the tin.
4 To make the coulis, using a spoon push the brambles through a sieve in to a pan on a low heat. Add the icing sugar and stir for 2-3 minutes or until the sauce has a jam like consistency.
5 To serve, remove the tart from the tin, drizzle the bramble coulis on top and serve.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article