Wednesday, March 23, 2016
Fig and frangipane tart
You know that autumn is here when the mornings become nippy and dark. We have been having a run of lovely days, but the mornings are a reminder that they won't last.
I have been trying to make the most of the last of the summer fruit, and recently picked up some figs from the supermarket. I had best intentions to make a fig clafoutis tart that I had seen on the SBS website, but when I went to make it, I realised that I didn't have any cream. Instead, I decided to make a fig and frangipane tart for which I had all of the ingredients.
The tart recipe that I chose was this one, but I skipped the raspberry sauce. I also took a shortcut on the pastry - I had frozen the leftover dough from Adam Liaw's Bondi Meringue Pie, and so I used that as the base for the tart.
The resulting tart was just gorgeous - a melt in your mouth, fruity spectacular. The figs had become jammy and soft in the oven, and the buttery frangipane set them off nicely. It was a worthy send-off to summer.