Drove by a huge fig tree and had to take some- they were perfectly ripe! I decided to make a tart because I have a delicious recipe for almond cream and some left over almond meal. The almonds and figs are a great match! It's so sweet that a bit of lemon juice does a lot of good by adding a bit of acid/tartness. The quince glaze was a good last minute decision. The other day my sister and I utilized her neighbors quince tree and made some jelly- turned out really nice.
With a bit of planning, this tart was a nice bake. Aren't the colors beautiful?!
From A little taste of France- thanks Jamie!
1 1/4 cups all purpose flour
5 1/2 oz unsalted butter, chilled and diced
1 egg yolk
pinch of salt
Sift flour and salt into a large bowl, rub in the butter until it resembles breadcrumbs. Add the egg yolk and 2-3 tsp cold water, mix till it all comes together. Shape the dough in a disc, wrap in plastic and refridgerate for at least 30 minutes.
When ready to use, roll out the pastry into a circle on a lightly floured surface, fit to tart pan. Trim the edges by pinching off the dough. Before baking, let rest in the refrigerator for about 10 minutes.
3 oz butter, room temperature
3 oz granulated sugar
1 egg yolk
1 tsp pure vanilla extract
3 oz almond meal
1 oz flour
juice from half a lemon
Cream together the butter and sugar. Add the egg, egg yolk and vanilla a little at a time, beating with every addition. Stir in almond meal and flour.
Preheat the oven to 375 degrees.
Slice enough figs to cover the tart.
Spread the almond cream on the dough prepared in the tart tin. Bake for 25 minutes, the almond cream should have risen and be lightly golden. After the the first bake, take out the tart and quickly arrange the figs on the tart. I glazed it with homemade quince jelly- any jelly will do. Just dilute it with a bit of water and brush it onto the figs.
Bake again for another 15 minutes or until the edges of the dough are golden brown and enjoy!