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Frangipane tart
Frangipane is a creamy sweet almond filling that forms the basis of many classic French pastries like fruit tartlets, almond croissants and Bostok. This irresistible tart is equally delicious with pears, apples, strawberries, cherries, nectarines or plums.

Frangipane tart

Servings: 6

Ingredients

PASTRY*:
300g softened butter
150g icing sugar
75g eggs
1 tsp NOMU Vanilla Extract
500g cake flour
Pinch of NOMU Sea Salt

FRANGIPANE FILLING:
100g softened butter
100g caster sugar
1 egg, beaten
1 egg yolk
2 tsp Calvados or Kirsch liqueur (optional)
1 tsp NOMU Vanilla Extract
100g ground almonds
2 tbsp cake flour
7-9 ripe figs

Directions

Using the paddle adjustment of an electric mixer, cream the butter and icing sugar. Add the eggs and Vanilla Extract and mix until totally combined and smooth. Add the flour and the salt and continue mixing until the dough just comes together.

Form the pastry into a ball, wrap in cling film and allow it to rest in the fridge for about half an hour.

Roll out the rested dough and line a lightly greased loose-bottomed tart pan, being careful not to allow any holes to form in the pastry. Place in the fridge and allow to rest for half an hour.

Preheat the oven to 180°C. Blind bake the pastry for 30 minutes until golden brown. Remove from the oven, then turn up the temperature to 200°C.

To make the frangipane, cream the butter and gradually add the sugar, while still beating, until the mixture is light and soft. Next, gradually add the egg and the egg yolk. Add the Calvados or Kirsch, along with the Vanilla Extract. Lastly, add the ground almonds and the flour and stir thoroughly to combine.

The frangipane filling can now be poured into the cooled pastry base. Using a spatula, spread it out evenly.

Using a sharp knife, score the figs in quarters until cut about halfway through. Arrange the figs on top of the frangipane.

Place the tart back into the oven for 15 minutes at 200°C. Turn the heat down to 180°C and continue baking for a further 15 minutes or until the frangipane is golden and set.

Serve slices with double thick cream or whipped cream.

 

Tips: 
– For accuracy, to get 75g eggs, whisk them lightly first and weigh them off.
– The pastry can be covered in cling film and stored in the freezer for up to one month.

*This incredible, fool-proof pastry recipe is courtesy of Albert Henry from the Lindt Chocolate Studio.

Ingredients

PASTRY*:
300g softened butter
150g icing sugar
75g eggs
1 tsp NOMU Vanilla Extract
500g cake flour
Pinch of NOMU Sea Salt

FRANGIPANE FILLING:
100g softened butter
100g caster sugar
1 egg, beaten
1 egg yolk
2 tsp Calvados or Kirsch liqueur (optional)
1 tsp NOMU Vanilla Extract
100g ground almonds
2 tbsp cake flour
7-9 ripe figs

Directions

Using the paddle adjustment of an electric mixer, cream the butter and icing sugar. Add the eggs and Vanilla Extract and mix until totally combined and smooth. Add the flour and the salt and continue mixing until the dough just comes together.

Form the pastry into a ball, wrap in cling film and allow it to rest in the fridge for about half an hour.

Roll out the rested dough and line a lightly greased loose-bottomed tart pan, being careful not to allow any holes to form in the pastry. Place in the fridge and allow to rest for half an hour.

Preheat the oven to 180°C. Blind bake the pastry for 30 minutes until golden brown. Remove from the oven, then turn up the temperature to 200°C.

To make the frangipane, cream the butter and gradually add the sugar, while still beating, until the mixture is light and soft. Next, gradually add the egg and the egg yolk. Add the Calvados or Kirsch, along with the Vanilla Extract. Lastly, add the ground almonds and the flour and stir thoroughly to combine.

The frangipane filling can now be poured into the cooled pastry base. Using a spatula, spread it out evenly.

Using a sharp knife, score the figs in quarters until cut about halfway through. Arrange the figs on top of the frangipane.

Place the tart back into the oven for 15 minutes at 200°C. Turn the heat down to 180°C and continue baking for a further 15 minutes or until the frangipane is golden and set.

Serve slices with double thick cream or whipped cream.

 

Tips: 
– For accuracy, to get 75g eggs, whisk them lightly first and weigh them off.
– The pastry can be covered in cling film and stored in the freezer for up to one month.

*This incredible, fool-proof pastry recipe is courtesy of Albert Henry from the Lindt Chocolate Studio.

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