Organic Fig Almond Frangipani Tart

In the mood for something
different when it comes to desserts this Thanksgiving holiday? How
about an organic tart? If so, then OrganicAuthority.com has you
covered. Check out their recipe for an “Organic Fig Almond
Frangipani Tart”:

Makes one 10-inch tart

Ingredients:

Pâte Sucrée or sweet tart dough (see recipe
here)
10-12 organic figs halved lengthwise
3 tablespoons
turbinado or other raw organic sugar
Powdered sugar for dusting

Almond Frangipani:

1 cup whole blanched almonds, toasted and cooled
½ cup
plus 3 tablespoons sugar
8 tablespoons or 1 stick of organic
unsalted butter, softened
1 large egg plus 1 large egg yolk, room
temperature
2 teaspoons all-purpose flour
½ vanilla
bean, halved lengthwise
¼ teaspoon

Method:

Rolling the Pâte Sucrée:

Butter a 10-inch round tart pan with a removable bottom. Place it
on a parchment-lined baking sheet.

This dough can be a bit tough to roll out because of the butter.
This however is what makes this dough so scrumptious. An easy way to
do it is to roll out the dough between two pieces of plastic wrap.
Place plastic wrap on preferably cool surface, such as marble or the
counter top. Place dough in the middle of the plastic wrap and top
with the second piece of plastic wrap. Roll out the dough turning it
often a quarter turn and flipping it so you can roll out the other
side. Check and lift the plastic wrap often to make sure you are not
rolling it into the dough or wrinkling it. If the dough becomes too
warm while rolling it, put it into the refrigerator for 10 minutes to
cool.

When you are finished rolling out the dough, remove one sheet of
plastic and center the exposed side down over the tart pan. Remove
the top sheet of plastic and press the dough into tart pan. Roll the
rolling pin over the edge of tart pan to remove any excess dough. If
the dough has splits or cracks, use the excess dough to patch it (you
can moisten the excess dough with a small amount of water to bring
the dough back together). Let dough rest in the refrigerator for 30
minutes. Meanwhille start the almond frangipani.

To Make Almond Frangipani:

Process nuts with 3 tablespoons of sugar in a food processor until
finely ground.

Using a heavy duty mixer fitted with the paddle attachment, cream
butter and remaining ½ cup of sugar on medium speed until
soft, smooth and creamy (mixture should be homogenous and show no
signs of separation or any particles such as sugar) and pale and
fluffy. This will take about 2 minutes. Add yolk and egg and mix
another 2 minutes. Add nut mixture, flour, vanilla seeds and salt.
Mix on medium-high speed until pale and fluffy, about 3 minutes.

Baking the Pâte Sucrée:

Preheat the oven to 350°.

Line the crust with a circle of parchment paper and sprinkle with
dried beans or rice to use as pie weights to bake the crust.

Bake the crust 20 to 25 minutes or until crust has a very light
color. Remove parchment paper and pie weights and bake another 4-6
minutes or until golden. Transfer to a rack and cool.

Assembling the Tart:

Spread the frangipani in the pie shell. Arrange figs cut side up
on top of frangipani pressing gently. Sprinkle turbinado sugar over
the top figs and tart. Bake until golden and bubbly about 45-50
minutes. Cool on a wire rack. Dust with confectioners’ sugar just
before serving.

jennl | My Bio & Articles

Jennifer is a freelance writer, and has written for various health and environmental blogs, which includes running her own green living blog. Currently she is studying to become a C++ Programmer.