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Crostata ai Fichi alla Frangipane

Crostata ai Fichi alla Frangipane
© Betina Hastoft
Home Food & Drinks Recipes Cooking Crostata di Fichi alla Frangipane

Crostata di Fichi alla Frangipane

Figs

A tart for summer: fresh figs are bedded on vanilla crème fraîche and fine almond cream.

A wickedly delicious baked almond cream as a base, topped with fully ripe, burstingly juicy figs:  only summer feels so outrageously good. The Italians just know how to celebrate the seasons.

For the pastry (for a 32 cm diameter tart tin):

Ingredients (8 servings)
125 g butter, room temperature
250 g wheat flour
1 egg
1 pinch(es) salt
125 g icing sugar

For the almond cream:

Ingredients (8 servings)
100 g butter, room temperature
100 g caster sugar
100 g ground almonds
30 g potato or corn starch
1 egg
1 egg yolk

For the vanilla crème fraîche:

Ingredients (8 servings)
200 g crème fraîche
60 g vanilla sugar
1 Pk. vanilla sugar or some vanilla essence
8-10 ripe figs
  • For the pastry, combine the room temperature butter with the flour, egg, sugar and a pinch of salt in a food processor until smooth. Shape into a ball and leave to rest in the fridge for 2 hours.
  • For the frangipane, cream the butter with the sugar until fluffy. Mix the almond flour and starch, then add to the butter and sugar mixture with the eggs.
  • Place in a saucepan and stir over a medium-low heat until slightly firm.
  • Remove the pastry from the fridge, roll out to a 5 mm thickness with a little flour, lift into the tart tin, press down evenly and pinch off the excess. Prick several times with a fork, cover with baking parchment and weigh down with rice or beans so that the dough does not bubble. Bake in the oven at 170 °C for 15-20 minutes. Remove the beans or rice and leave to cool.
  • Spread with the frangipane cream and bake again at 170 °C for 25 minutes. Leave to cool again.
  • In the meantime, mix the crème fraîche , sugar and vanilla sugar until creamy. Spread over the frangipane. Cut the figs into eighths, place on the tart and serve.
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