Crostata di Fichi alla Frangipane

Crostata ai Fichi alla Frangipane

© Betina Hastoft

Crostata ai Fichi alla Frangipane

Crostata ai Fichi alla Frangipane

© Betina Hastoft

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 (Serves 8)

125
g
butter, room temperature
250
g
wheat flour
1
egg
1
pinch
salt
125
g
icing sugar

For the almond cream:

Ingredients (Serves 8)

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 (Serves 8)

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.