PHOTO 1 PHOTO 2īake the pastry crust for 15 to 20 minutes, until lightly golden. Transfer the mixture into the prepared pan.įirmly press dough into the tart tin, pressing evenly on the bottom and up the sides of a 9-inch pan with the heels of your hands and your fingers (photo 2). The mixture should have the consistency of wet sand (photo 1). To make the shortcrust pastry, place the plain flour, granulated sugar, and a pinch of salt in the bowl of a stand mixer fitted with a paddle attachment.Īdd the softened butter and process in short pulses until the mixture crumbles.
Butter a 9-inch/23 cm round fluted tart pan (with removable bottom) and set aside. Preheat the oven to 350 degrees F/175 degrees C. To toast nuts, bring them in the preheated oven at 300 F/150 C and toast for 10-15 minutes. Choose firm-ripe figs, so they hold their shape while baking.įlaked almonds: use toasted flaked almonds to enhance the tart's taste and bring an additional crunchiness. Whipping cream: use your favorite brand of heavy whipping cream with at least 30% fat content.įigs: fresh seasonal figs are the stars of the tart. Įggs: use large whole eggs at room temperature.Ĭorn starch: just a bit of corn starch is needed to make the praline cream. To make the praline at home, you can easily mix nuts: 50% hazelnuts and 50% slivered almonds. Hazelnut praline paste: make it yourself or a store-bought hazelnut praline. Sugar: use regular granulated white sugar or replace it with caster sugar. Take it out of the fridge 1 to 2 hours before you start. Make a gluten-free shortcrust pastry if you desire.īutter: top-quality unsalted butter is the best to make this tart. I recommend making the recipe as written for the best results.įlour: the recipe calls for all-purpose flour. Find the recipe card below for exact amounts and detailed instructions. Here is a quick overview of what ingredients you will need. Sprinkling the tart with almonds gives an additional crunchiness to the dessert.
Hazelnut praline paste brings a nutty taste and flavor that is well balanced with figs.Cover the cream with plastic film in contact and refrigerate. Preparing the praline cream a day ahead is also another option to facilitate the assembly of the tart.Just bake the crust a day ahead and leave it in the tart pan. Making a tart shell in advance saves time on the day of serving.I would recommend waiting for the second crop around August when figs fully develop their peak flavor. If you live in the United States, the first crop arrives around June, but it is far from developing the honey sweetness associated with a delicious fig. Less preferable for baking is the Kadota figs since "they lack the wow factor of their other figgy brethren."
Fig bakewell tart skin#
To bake fig desserts, choose the Black Mission figs with their distinctive purple skin and reddish flesh that stands out among other varieties of figs. Other popular figs are the Adriatic with green skin and pale pink to red-violet sweet flesh, the Kadota with light green skin and sweet white flesh, Brown Turkey with reddish-purple color, and a pretty flavor. There are dozens of varieties of figs, but the most popular is the Black Mission, with an inky purple skin and rust-colored flesh.
Fig bakewell tart how to#
Just be creative! How to choose figs for dessert Replace figs, for example, with plums, and enjoy the hazelnut and plum combination. It is easily made within a few minutes and could be used to make other fruit tarts. This fig tart filling is based on Hazelnut Praline Paste that gives a wonderful nutty taste and a smooth texture to the tart center. Yes, his site is in French, but look at pictures of his creations. It is an adapted version of the fig tart ( Tarte aux figues in French) created by pastry chef and chocolatier Thierry Mulhaupt. The French fig tart recipe I am offering you is a delightful discovery of a new taste and technique. Ina Garten's French Fig Tart is the best example.
However, the simplest way to make a fig tart is to arrange quarters of fresh figs on the dough and sprinkle them with icing sugar. Most fig tarts are made with a frangipane filling like this Fig and Honey Frangipane Tart or custard filling like Fresh Fig Tart with Orange Flower Custard or Fresh Fig Tart.
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