Fig and frangipane tarts - Penguin Books Australia
Rick Stein's French fig and frangipane tarts feature a buttery shortcrust pastry case filled with sweet almond and verdant fig.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.penguin.com.au.
Ingredients
- 170g plain white flour, plus extra for rolling
- 100g cold unsalted butter, cubed
- Pinch of salt
- 1 egg yolk
- 1-2 tbsp ice-cold water
- 100g butter, at room temperature
- 100g caster sugar
- 2 eggs, beaten
- ½ tsp almond extract
- 100g ground almonds
- 9 figs, quartered
- 1 tbsp flaked almonds
- 1 tsp icing sugar
- 6 tbsp crème fraiche
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