tarte aux figues | Sugared & Spiced

[Recipe] Fig Almond Tart with Raspberries

Follow me on Facebook, Instagram, Weibo, and Wechat (id: sugarednspiced)!

It’s almost the end of Fall, and before the fig season is officially over, it is absolutely imperative to make a fig almond tart. Here’s a simple recipe that can be done at home, composed to a shortbread tart shell, homemade fig jam, almond cream, and fresh figs. It’s pretty, and it’s delicious.

l1166847

l1166872

It’s not always the case to add raspberries to fig tarts, but I thought it’d be nice to add a bit of acidity, especially when pairing the tart with a glass of Perrier-Jouët Belle Epoque Edition Automne 2005, a champagne I recently discovered at a tasting event. For pairing with this charming rose champagne, I added some fresh raspberries, and increased the dose of lime juice in the jam recipe for extra acidity.

l1166928

So, let’s get started.

For the tart shell:

butter…48g / powdered sugar…30g / eggs…19g / ground almond…10g / salt…0.5g / flour…80g

Steps:

1. Separately, sift all powders.

Continue Reading →

2012/09/172015/08/05

[Ferrandi] Week 2: Pear Tart & Figs Tart

ferrandi

Like my FACEBOOK PAGE or follow me on TWITTER / 微博!

Week 2 at Ferrandi: more tarts! This time we worked on pâte sucrée, which is a sweet pastry dough frequently used for fruit tarts. Compared to pâte à foncer that we made last week, pâte sucrée is significantly more fragile and breaks easily during the rolling and molding process. The key? Refrigerate the dough, and work very quickly. We first used pâte sucrée to make two types of tarts: tarte aux poires (pear tart) and tarte aux figues (figs tart). As usual, the chef started with a demo:

Fill pastry crust with crème d’amande, or almond cream.

Top with sliced poached pears.

After baking, the almond cream will puff up a little and fill the pie crust, enveloping the poached pear slices.

Continue Reading →