Fig Tart with Marzipan
This 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
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.
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