Fig frangipane tart from A Table in the Tarn: Living, Eating and Cooking in South-west France by Orl
The dessert that won my Masterchef quarter-final. The figs need to be made at least a day or two ahead so they become syrupy. The recipe is also exquisite with prunes soaked in Armagnac (you will n...
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Ingredients
- 1 tsp each of rosewater and orange flower water
- 2 tsp eau de vie de prunes or other fruit brandy
- 2 tsp sugar
- 150 ml double cream
- juice of ½ lemon
- 450 ml syrup from the figs
- 1 tbsp coarse or medium semolina
- syrup made with 600 ml water boiled with 225 g sugar for 5 minutes
- 175 g plain flour
- 10 figs
- 125 g caster sugar
- 1 egg
- 125 g blanched almonds (or ground almonds)
- 125 g unsalted butter, room temperature
- 2 egg yolks
- 125 g cold unsalted butter, cubed
- 50 g icing sugar
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