Recipe by: Clem Pedro
See more of Clem’s creations: instagram.com/clement.pedro.mancrave
Clem's Masterclass Fig Frangipane Tart
Pastry
1 1/2 cups cake flour
1t baking powder
125g butter, cubed and chilled
75g caster sugar
1 free range egg yolk
Chilled water
- In a food processor with the blades attached, combine the flour, baking powder, butter and sugar, pulsing until the mixture resembles loose, coarse sand.
- Add the egg yolk and pulse again to form a dough adding 1 tablespoon of the cold water to the mixture to help the dough form. If the dough still seems a little dry add another tablespoon of cold water.
- Turn the dough out onto a clean work surface and gently shape the dough into a thick disk like shape before covering with plastic wrap and chilling in the fridge for 35 minutes.
- Using a loose bottomed rectangle baking dish that has been coated with non-stick kitchen spray. Remove your dough from the fridge and place your working surface that has been lightly dusted with flour.
- Roll your dough out to about 1/2 a centimetre before carefully draping over your prepared baking dish.
- Cut off a piece of excess dough and shape into a roughly shaped ball. Use this ball to press the pie into the corners and shape of the pie dish then trim off all the excess pastry. Carefully press holes into the bottom of the pastry using a fork, this will prevent the dough rising while baking.
- Chill in the fridge while preparing the filling.
Filling
100g butter, softened
100g caster sugar
2 free range eggs
2t vanilla paste
140g ground almonds
75g cake flour
200g soft eating Turkish figs, cross sectioned through the middle
Icing for dusting
- Using an electric hand mixer. Cream the butter until pale and fluffy then add the sugar and continue creaming until the sugar has dissolved and the mixture has lightened more in colour.
- Add the eggs 1 at a time, combining the first egg before incorporating the second. Mix the vanilla through.
- Add the ground almonds and flour, gently mixing into the mixture before pouring into the pastry shell then arrange the fig halves in the mixture with the cut side facing up.
- In an oven preheated to 180C. Place a baking tray in the oven to preheat with the oven. Place your frangipane on the baking tray in the oven and bake for 40 minutes, or until a cake tester comes out clean after testing the tart.
- Allow the tart to cool until it can be handled and removed from the baking tin. Cool further on a wire rack before dusting with icing sugar and cutting into slices.
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