Fig & Pomegranate Frangipane Tart

Fig & Pomegranate Frangipane Tart

INGREDIENTS

Crust

• 125grams unsalted butter, softened

• 1/3 cup sugar

• 1 egg

• 1 1/2 cups unbleached all-purpose flour

• 1/4 teaspoon salt

Frangipane

• 125 grams unsalted butter, softened

• 1/2 cup (125 ml) sugar

• 2 tablespoons pomegranate molasses

• 1 teaspoon rosewater

• 2 eggs

• 1 1/4 cups ground almonds

• 3 tablespoons unbleached all-purpose flour

Garnish

• 8 fresh figs, halved (adjust quantity depending on size)

• 1 whole fig

• 3 tablespoons (45 ml) warm honey

PREPARATION

Crust

1. In a bowl, cream the butter and sugar using an electric mixer. Add the egg and beat until the mixture is smooth. With the mixer on low speed, add the dry ingredients. The mixture will have a sandy texture. Using your fingertips, press the dough into a 27-cm (10 1/2-inch) tart pan with removable bottom. Refrigerate for 30 minutes.

2. With the rack in the bottom position, preheat the oven to 180°C (350°F).

Frangipane

1. In a bowl, cream the butter with the sugar, molasses and rosewater using an electric mixer. Add the eggs one at a time, beating until the mixture is smooth. With the mixer on low speed, add the dry ingredients. Scrape the mixture into the pie shell.

Garnish

1. Arrange the fig pieces all around, leaving space between each fig.

2. Bake until the frangipane is golden brown and a toothpick inserted in the centre comes out clean, about 50 minutes.

3. After removing the tart from the oven, gently brush the figs with warm honey.

4. Let cool. Serve warm or cold.