Fig Tart with Marzipan
Carolyne Kauser-Abbott · Dessert · Pies & Tarts · Provencal Recipes · TasteThis delicious fig tart recipe comes from our friend Nito Carpita, a classically trained chef. The figs are baked in a sweet custard—try to resist!
Nito and her husband David ran Mas Cornud for many years, combining the activities of a B&B with a first-class cooking school. After two decades, they decided it was time to take life a little slower. You can read more about how an Egyptian-born chef and a Montana banker end up in St Remy de Provence in this post, cooking with Provençal style.
Fig Tart with Marzipan
This tart is relatively easy to make and absolutely a crowd favourite.
Equipment
- food processor or hand-held beater
Ingredients
- 1 roll pâte sablée tart shell blind bake for 10 minutes
- 1/2 cup almond powder
- 1/2 cup caster sugar
- 1 tbsp cornflour
- 1/2 cup butter unsalted and softened
- 1 large egg
- 1 egg white
- 1 tsp vanilla extract
- 10 fresh figs not too ripe, cut in halves
- 1 tbsp powdered sugar
Instructions
- Mix the almond powder, sugar, flour, butter, egg, egg white, and vanilla extract with a hand-held beater or food processor until the batter becomes creamy.
- Pour batter into the baked tart shell and level with a spatula.
- Place figs cut side up in the creamy mixture, pressing them gently in two or three circles, leaving a small space between them.
- Dust the figs with powdered sugar.
- Bake in a preheated oven at 350°F (180°C) degrees for 35 - 40 minutes until the surface of the figs caramelizes and the batter puffs up.
- Remove the tart from the oven and let it cool slightly in the pan before placing it on a rack to cool completely. Cut and serve.
Notes
Placing the figs cut side up helps prevent the pastry from becoming soggy. When figs are out of season this tart can be made with other stone fruit, such as apricots, peaches, nectarines or plums.
Tried this recipe?Let us know how it was!
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