Got them at SGD5 for 4 figs. Tried 4 figs plain and decided to bake this Fig Frangipane Tart to bring home for breakfast with my parents.
This recipe makes Two, 10" x 1" diameter tart
Tart Crust Recipe
115g Butter (softened)
210g All-Purpose Flour
1/4 teaspoon Salt
Removable Bottom Tart Pan
Grease the tart pan with Butter. Cream Butter and Sugar until light and fluffy. Add the egg and beat until mixture is smooth. Add the Flour and Salt and mix well. Devide the mixture, then use your fingertips to press the dough into the tart pan. Prick all over of the base of the tart with a fork. Refrigerate for 30minutes. Pre-heat the oven to 180°C. Bake for 5mins to 10mins or until slightly golden. While it's baking prepare.......
Frangipane Filling Recipe
125g Butter (softened)
2 teaspoons Vanilla Extract
50g Ground Almonds
30g All-Purpose Flour
Cream Butter, Sugar, Vanilla Extract until light and fluffy. Add the eggs on at a time and beat until mixture is smooth. Add in the Ground Almonds & Flour and mix well. Spoon the mixture into the Tart Crust then spread even layer. Final step is.......
4 large Figs or 8 small Figs (Remove the stems from the figs and cut them into wedges)
Sugar to Sprinkle (caramelization)
Arrange the Figs on top leaving some space between each fig. Sprinkle them with Sugar. squeeze some Honey on each fig. Bake in the oven for around 40mins to 50mins until it turns golden brown and a cake tester inserted in the centre comes out clean.
Serve it warm or cold. ENJOY!!!!!!
Some tips from us after our 1st attempt:
- Don't bake the tart crust too long, as the part 2 bake will make the tart curst brown and a crispier.
- Don't push the figs in to much as it will sink in as per our Fig Frangipane Tart outcome.
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