Fig Frangipane Tart

I spent last week visiting my aunt and uncle (I also got to see my brother and sister-in-law). It was really fun! It gave me opportunity to bake lots of delicious things. I had fun going through my aunt's recipes. She saves recipes from magazines and newspapers which is different since I get most of my recipes online. She had this one from Aug 2009 in the LA Times. Frangipane is used most often to refer to an almond custard (either with almonds or almond flavor). We got figs at the farmer's market (along with some amazing cherry tomatoes). Fig season is in the early fall, so you should be able to find some fresh ones.

I used the tart shell from the apricot tart but left out the almonds. It is a really easy alternative to pie crust that doesn't require rolling out and worked really well because of the almond flavoring.

I do not have a food processor but Leslie does and now I want one. We made this totally amazing pesto and it was unbelievably easy in the food processor. The filling for this tart was super easy too. If you don't have a food processor I would recommend getting ground almonds. And a food processor.

I'm not sure that I had ever seen whole figs before.  I've seen dried figs and sliced figs.  There are apparently a lot of different types of figs.  I think these are probably brown turkey figs, which are milder.  Black mission figs look similar but are much sweeter.  There are even green figs, which we also saw (and sampled, my favorite part of farmer's markets).  I think any fig would taste good here.

I really love the figs in this because they are such pretty fruit and the look really elegant in the tart. You can arrange them however you like. They help make this fairly easy tart something special.

Leslie and I both really liked this tart.  It has a sophisticated flavor and looks very pretty.  The fig flavor was mild but distinct.  I was also excited that Leslie has a tart pan to use.  I need one of those too.  And a food processor.  You know, in case anyone who reads this blog is related to me and wondering what to get me for my birthday next month.

Fig Frangipane Tart

Prepared pastry for a 9-inch pie pan (I used this one.)
1/2 lb blanched and peeled almonds
2/3 cup sugar
3 eggs
1 tsp vanilla
1/4 tsp salt
2 tbsps butter
2 tsps lemon zest
3/4 lb figs
1 tbsp honey
1. Prepare pie dough. Roll out and fit into a 9-inch tart pan with removable bottom or a pie pan. Refrigerate until firm.
2. In a food processor, grind the almonds, sugar, eggs, vanilla, salt, butter and lemon zest to make a smooth, slightly flowing paste. Set aside.
3. Remove the stems from the figs and cut the fruit into lengthwise quarters. Set aside.
4. Prick shell with fork. Line with aluminum foil and fill with dried beans. If using the shell from the apricot tart you don't need to fill with beans. Bake in a pre-heated 375 degree oven until lightly golden about 10-12 minutes. Remove from oven and remove beans and foil.
5. Spread the almond misture in the base of the tart evenly. Arrange cut-up figs as you like, pushing in gently.
6. Place the tart on a baking sheet and bake in a 375 degree oven until the almond mixture is puffed and goled, 40-45 minutes.
7. When the tart is done and still warm, drizzle with honey. Serve at room temperature.

From the LA Times
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