This tart is not only beautiful and easy, but it is so incredibly delicious!
The pasta frolla (crust) recipe was given to me by my amazing sister-in-law Moira, who lives in Italy and is the most amazing baker!
It's buttery, flaky but sturdy, and perfect for both wet and dry fillings, especially Pastiera Napoletana.
The filling was my creation, super easy frangipane that is moist and light.
I used fig jam, but raspberry would be even better because the tartness of it would complement the sweetness of the frangipane perfectly!
INGREDIENTS FOR 2 CRUSTS
-500g 00 flour
-250g sugar
-250g soft unsalted butter
-2 tsp vanilla extract
-1/4 tsp salt
You can also add lemon and/or orange zest
METHOD
1. Mix sugar and butter.
2. Add eggs and vanilla and mix until well combined.
3. Add this mixture to the flour and mix with a spatula.
4. Once it becomes too thick to work with a spatula, start working it with your hands on a flat surface, with the help of a bench scraper.
5. Gently work it together until it forms a nice smooth dough.
6. Shape into a rectangle, wrap in plastic wrap and refrigerate.
INGREDIENTS FOR FRANGIPANE (1 TART)
-200 g marzipan
-100 g soft unsalted butter
-50 g sugar
-2 eggs
-30 gr 00 flour
-4 g b.p.
-1/8 tsp salt
-2 tsp vanilla extract
-1 cup fig jam
-1/2 cup sliced almonds
METHOD
1. Mixed all ingredients in a bowl, except jam and almonds, until well combined.
2. Once dough has chilled, let it sit at room temperature for 30 minutes.
3. Cut dough in half and roll to 1/4" thickness.
4. Butter pan and arrange dough in the pan.
5. Trim the crust, poke with a fork, spread jam on crust, spread frangipane over jam, top with sliced almonds and bake at 350F° for 30 minutes, then 15 minutes at 375F° or until perfectly golden on top and bottom. If top is browning too fast, cover it with aluminum foil for the last 15 minutes.
Enjoy!
#frangipane #figtart #pastafrolla #pastry #piecrust #tartshell #beautifultart ##almondtart
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