Tart with Frangipane Cream and Figs

Preparation

1. STEP 1 OF 7

   For the frangipane cream: Beat the soft butter and powdered sugar in a stand mixer, or in a bowl with electric beaters, until you get a light and fluffy mixture.

2. STEP 2 OF 7

   Add one egg at a time until well incorporated. Finally, add almond flour and all-purpose flour and continue mixing until you get a smooth, lump-free cream.

3. STEP 3 OF 7

   For the pastry: Remove the butter from the refrigerator a little before preparing the pastry, cut it into cubes and place it in a stand mixer with a paddle attachment or in a large bowl. Add the sugar, grated lemon zest, and a pinch of salt and mix until combined.

4. STEP 4 OF 7

   Add the egg yolks, incorporating them into the dough. Finally, add the flour and knead until it is completely absorbed. Work quickly with your hands to form a dough, wrap it in plastic wrap, and place it in the refrigerator to rest for at least 2-3 hours.

5. STEP 5 OF 7

   Wash the figs and cut them into slices. Arrange the figs on the tart as desired and bake in a static oven at 180°C for about 35-40 minutes. Remove from the oven and let cool.

6. STEP 6 OF 7

   Line a mold with parchment paper and roll out the pastry, making small holes on the surface with the tines of a fork. Pour the cream into the mold, leveling it evenly.

7. STEP 7 OF 7

   Serve your tart with frangipane cream, garnishing it with fresh figs cut into a cross and honey to taste.

General Information

Analysis

Macronutrients (100 gr)