Fig and Almond Tart
This tart was a surprise.It was amazingly delicious. I don’t make many desserts, but this is one that I will make throughout the year, even when figs aren’t in season. And now that fig season is gone, I may try replacing the figs with pears, dried figs, or maybe even cranberries at Thanksgiving. Who knows… I will play around.
The recipe and steps at first seemed overwhelming, but it was so worth it. My sister also made this tart and had substitutions that worked out really well for her that I will share.
Fig and Almond Tart
Such a delicious dessert to please just about anyone
Ingredients
For the Crust
- 1 large egg yolk
- 1 tbsp Heavy cream my sister used 1 tbsp greek yogurt instead
- 6 tbsp sugar
- 1/4 tsp salt
- 1 cup butter
For the filling
- 3/4 cup Half and Half My sister used 3/4 cup whole milk instead
- 1/4 cup sugar
- 2/3 cup sugar
- 3 large eggs
- 1 tbsp flour
- 1 tsp vanilla I used 1.5 tsp vanilla paste
- 1 3/4 cups Ground almonds in vitamix blender/or food processor chunky like
- 1/2 cup butter
- 12-18 figs
Instructions
For the crust
-
Whisk the yolk and the cream in a bowl
Mix the flour, sugar and salt in a mixer, add butter-don't over mix
Add the cream mixture and mix till dough comes together- refrigerate for 15 minutes
Grease and flour a 10 inch pan- roll out the dough and press into pan- chill pan for atleast 30 minutes
For the Pastry cream
-
Bring Half and half to a simmer in a small sauce pan
In a small bowl whisk 1/4 cup sugar, 1 egg and flour together
Slowly temper the egg mixture with the simmered half and half-meaning add a bit of warm half and half a little at a time- about 3 times, then return mixture to heat and mix till it thickens and comes to a boil- about 3-5 mins-transfer back to small bowl and stir in the vanilla- set bowl to cool on an ice bath or in the freezer
Add in butter and remaining 1/3 cup of the sugar to the mixer and beat until smooth and pale like. Mix in remaining 2 eggs on at a time. Gradually beat in the almonds and 2/3 cup sugar
Beat in the cooled pastry cream
Chill and cover for at least 4 hours or overnight-my sister managed to do it for only 2 hours
Preheat oven to 375F
Spread the filling over the crust and arrange the 1/2 cut figs ina circular design on top of the filling. I pushed them in a bit.
Bake for an hour or until center is golden and set-meaning not much giggle. I made the mistake of using a deep dish-so it took forever and I had to lower the oven and foil the top to not brown too much.
