Tartine with Fig and Almond Frangipane Cream

Baking and Desserts | World cuisine

⏳ Time

2 hours 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Yield — three tartines.

Ingredients

Wheat Flour - 8.8 oz
Butter - 7.9 oz
Marzipan - 5.3 oz
Fig - 5 pieces
Chicken Egg - 2 pieces

Step by Step guide

Step 1

For the shortcrust pastry, mix the sifted flour and 125 grams of chilled butter, cut into cubes, by hand. Knead into a crumbly dough. Lightly beat 1 egg with 1 tablespoon of water and add it to the dough. Knead into a crumbly dough, roll it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes to 1 hour.

Step 2

For the frangipane, crumble the marzipan by hand in a bowl into an uneven crumb, add 100 grams of warm butter, and mix thoroughly into a more or less homogeneous paste. Add 1 egg and mix well again. Set aside.

Step 3

Remove the dough from the refrigerator, unwrap it, divide the ball into three equal parts, and roll each into a disc with a diameter of 14 cm. Carefully transfer the three discs of dough into three baking molds with a diameter of 12 cm. Distribute the dough evenly in the molds, pressing it against the bottom and sides. Roll a rolling pin over the edges to cut off the excess dough. Prick the dough all over with a fork. Press a sheet of foil against the dough, fill the foil with baking beans, and place the molds in an oven preheated to 320°F for 15 minutes. Remove, cool, and take off the foil with the beans.

Step 4

Slice the figs into delicate thin rings. Fill the three shortcrust bases with frangipane, top with the fig rings, and place in an oven preheated to 356°F for 40–45 minutes. Remove, let cool slightly, slice, and serve.