Jules of the Kitchen Recipe: Fig and Blackberry Frangipane Tart
In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Fig and Blackberry Frangipane Tart
A delicious combination of fresh figs, blackberry jam and almond cake encased in a rich, buttery shortcrust pastry. The perfect dessert for those with a sweet tooth. All the tart needs is a touch of ice cream, double cream or Greek yoghurt to send your tastebuds to heaven.
Preparation time: 1 hour +
Cooking time: pastry 30mins, final 1hr
Oven temperature: 200ºC pastry, 150ºC final
175g plain flour
75g butter – chilled
2 egg yolks plus 2 tbsp cold water
100g unsalted butter – softened
100g caster sugar
100g ground almonds
1 tbsp self-raising flour
8 ripe fresh figs
1 tbsp blackberry jam – warmed
Either make it by hand or place flour and butter in a food processor. Process until like fine breadcrumbs and bind together with egg yolk and water. Leave to rest for 15 minutes in the fridge and then line a well-greased flan tin. Bake in a hot oven for 20-30 minutes.
Allow it to cool.
Brush heavily with warm blackberry jam (sides and base). Leave to onside to be filled with a frangipane filling.
Place butter and sugar into a mixing bowl and with an electric hand whisk beat together. Add eggs and fold in almonds and self-raising flour.
Spoon this mixture into your prepared pastry flan tin and place the quartered fresh figs on top – pushing them into the almond mixture with your finger.
Place the tart into a cooler oven, temperature 150º C and bake slowly for up to 1 hour or until firm to the touch.
Delicious hot, warm or cold either on its own or accompanied with a spoonful of whipped cream, ice cream or Greek yoghurt.
Jules Tips: If the top of the tart is beginning to brown too much during cooking wet a piece of non-stick paper or greaseproof paper, squeeze out the excess water, and lay it gently over the top of the tart. Leave it there until it has finished baking. This tart can be made the day before and looks even more spectacular if the recipe is doubled up and baked in a larger flan dish. I recommend using a 24 cm loose-bottomed flan tin or attractive china flan dish.
Contributed by: Julia Toon, Jules of the Kitchen
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