You may have worked out by now that I like to keep my bakes seasonal and use fruit and other flavourings that are in season. With our fig tree at laddened with figs I had to use them to make a family favourite but with a twist! Normaly frangipane is made using ground almonds to make the sponge, I mixed this up and used walnuts instead as figs and walnuts are like a match made in heaven. Although I’ve made frangipane before I’ve always stuck to the same ingredients, typically making it with pears or apricots. Figs are also one of my mums favourites (she seems to get a lot of her favourites around here – I suppose it is because she funds the baking!).
Prep time- 45mins Bake time- 25mins
Ingredients for the Shortcrust Pastry
- 225g of Plain flour
- 125g of Butter
Ingredients for Frangipane
- 75g of Icing sugar
- 75g of Butter
- 75g of Ground Walnuts
- 2 Tbsp of Plain flour
- Drop of vanilla extract
- 1 Egg
- 5-6 figs
Ingredients for Sugar syrup
- 50g Caster sugar
- Pre-heat the oven to 180 degrees celcius. Grease a 18cm tart tin, you can use one that has a push out bottom if wanting to make look neat for guests.
- To make the pastry weigh out the butter and flour into a metal or glass bowl,rub the butter into the flour using your finger tips until it reseambles bread crumbs.
- Slowly add drops of water into the bread crumb mixture until it comes together and forms a dough. Wrap in cling film and chill in fridge whilst making the frangipange.
- Using a blender grind the walnuts into a fine powder.
- To make the frangipane cream together the softened butter and icing sugar, then add the egg and vanilla extract, you may want to add some of the flour to prevent it from curdling. Mix until light and airy then fold in the ground walnuts.
- Roll out the pastry on a lightly floured surface and press into the tin, using a knife tri, the edges to remove the excess pastry. Fill the pastry case with the frangipange filling.
- Cut and slice the figs and place on the frangipange, do not push them in too much as the frangipane will rise around them.
- Bake in the oven for 25 minutes or until golden brown.
- Whilst in the oven make the sugar syrup, in a saucepan on a medium heat add the sugar and enough water to cover it and stir until a few bubbles form, leave to one side until the tart it baked.
- Once the frangipani is baked remove from oven and lightly brush the sugar syrup over and remove from tin whilst still warm.
- Serve warm or cold with vanilla ice cream.