Fig-and-Almond Tart… some Table Manners and a Giveaway.
It’s that time of the year again when beautiful figs can be found everywhere . If you’re a fig freak like me, chances are this tart will make you run around in circles and roll around in the grass. Side effects varies, so talk to your doctor to see if this is right for you. You know you’re in trouble when a recipe starts with a sweet tart dough with a thin layer of frangipane (almond cream) on the bottom, then figs are gently sauteed in butter, sugar and vanilla to bring out their jammy texture and placed on top, a step that is optional but i’m all about ‘layering flavors’ (you can keep some uncooked figs quarters and let them stick out for a more dramatic look). Last, an easy custard flavored with Cognac is poured in and topped with almonds for the crunch. The tart is baked until the frangipane puffs and the custard sets, et voila! It’s a bit like a Tarte Bourdaloue, but with figs instead of pears. How bad could it be!?
Since we’re on the subject of tarts i have some exciting news. TheGreen tea tart with Lychee & Raspberries i made last year is featured in the newly released foodie tale ‘Table Manners
Today i’m giving away one copy of the book, all you have to do is leave a comment on this post and a winner will be picked at random on sunday, september 6th at midnight (eastern time). Tweet about this giveaway and link to this post and you can comment twice (don’t forget to put @zenchef in the tweet). I’ve never been good at math and/or logic but i think it increases your chances of winning.
You can also buy the book by clicking on the ‘Table Manner’ link above. All the proceeds from my affiliate program will be put toward a pint of Grom ice cream. Clicking that link will increase my cholesterol levels which will freak out my doctor who, as a result, will yell at me. Don’t let it stop you!
In the meantime, enjoy this delicious Fig & Almond tart and good luck!
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Fig-and-Almond Tart
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- Serves 6
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For the sweet tart dough (enough for two 9 1/2 inch tarts):
- 1 cup confectioners’ sugar
- 1 3/4 cups all-purpose flour
- Pinch of salt
- 9 tablespoons unsalted butter, softened
- 1 large egg
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For the frangipane:
- 2/3 cup sugar
- 1 cup slivered almonds
- 8 tablespoons unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1 tablespoon all-purpose flour
- 1/2 teaspoon almond extract (optional)
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For the figs, custard and finishing:
- 3/4 cup frangipane
- One 9-1/2 inch tart shell made from sweet tart dough, unbaked
- 1 large egg
- 2 tablespoons sugar
- 1/2 cup heavy cream
- 1 tablespoon Cognac (or to taste)
- 2 pints fresh figs, quartered
- 2 tablespoons butter
- 1 vanilla bean, split & scraped
- sugar to taste
- slivered almonds
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For the sweet tart dough:
- Sift together the confectioners’ sugar, flour and salt into a bowl.
- Place the butter into a food processor and process until smooth.
- Scatter the flour mixture over the butter, add the egg and process just until the dough forms a mass; do not overmix.
- Wrap the dough in plastic wrap and refrigerate at least for an hour.
- When ready, line a greased 9 1/2 inch tart pan with half the dough and chill for 30 minutes. Keep the rest for another use.
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For the frangipane:
- Place the sugar and the slivered almonds in the bowl of a food processor and process until finely ground. About 2 minutes.
- Add the butter and process until combined.
- Add the eggs and the almond extract if using and process until smooth. About 1 minute.
- Add the flour and process until combined. Reserve. The extra almond cream can be frozen until another use.
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For the figs, custard & finishing:
- Preheat the oven to 325′F.
- Scrape 3/4 cup of almond cream into the chilled tart shell and spread it into an even layer. Bake for 14 minutes, until the almond layer is puffed but not set. Cool.
- Whisk together the eggs and sugar in a medium bowl, about 3 minutes. Whisk in the cream and cognac.
- Melt 2 tablespoons butter in a large pan, add the vanilla seeds and beans and the quartered figs and sautee until they’re jammy but somewhat retain their shape. Use sugar to taste. Arrange some uncooked figs quarters around the edge of the tart and the fig ‘jam’ mixture on the almond layer. Pour the custard mixture over the figs and sprinkle the top with some slivered almonds.
- Bake for 50 minutes, until the custard is set and the pastry is golden brown.
- Cool the tart completely on a wire rack.
- Enjoy!
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August 30th, 2009 at 2:35 pm
Lovely tart. I was going to make a goat cheese and fig tart the other day but my figs went off overnight! All of them! Boo! Congrats on the recipe in the book!
August 30th, 2009 at 2:59 pm
Félicitations pour le livre! Il faudra en publier un autre avec la recette de ces tartelettes aux figues, elles sont superbes. Et puis avec des figues et des amandes, ca ne peut être que délicieux…
August 30th, 2009 at 3:16 pm
close the polls and give me the book!
August 30th, 2009 at 3:32 pm
So cool to be in the same space as these bloggers. I can’t wait for figs to be in fill swing to make some delicious desserts.
August 30th, 2009 at 3:53 pm
Now now, ne soyons pas aussi modeste, it doesn’t suit you, and anyway you really shouldn’t be so modest with a fig and almond tart like that! Hourra for being in the book! Hourra for figs! and Hourra for your fig tart!
August 30th, 2009 at 5:27 pm
Looks delicious. Hope to check out the book!
August 30th, 2009 at 6:04 pm
That tart looks delicious! Congrats on having a recipe in the book. I read Good Things, hope to check out Table Manners soon.
August 30th, 2009 at 6:08 pm
oh man, i looooovvvvve me the figs – and pairing it with frangipane…i think my @$$ just expanded just by looking at it.
more figgy recipes, please!!!
August 30th, 2009 at 7:15 pm
YOU! *You* are a blogging superstar! =D Congrats on your tart being in the book!
August 30th, 2009 at 7:29 pm
Um… yum… to both tarts! I love figs! Growing up my dad grew them, but unfortunately I didn’t appreciate them until I moved out…
August 30th, 2009 at 8:07 pm
Congrats on the book! This tart, like all of your other recipes, looks amazing!
August 30th, 2009 at 9:44 pm
Congrats on your entry in the book. The tart looks fantastic.
August 30th, 2009 at 9:51 pm
Very elegant. I haven’t really cooked with figs (Fig Newton’s don’t count I guess, but that was years ago). The combination with almonds sounds amazing. Congrats on the book!
August 30th, 2009 at 10:11 pm
Ooooo….figs! My last house had a fig tree in the back yard. I miss it…
August 30th, 2009 at 11:17 pm
Man…I’ve been waiting for a fig recipe! Thanks.
August 31st, 2009 at 12:23 am
I often walk around my neighborhood scoping out fig trees (and apples, and peaches, and herbs, and cherries) to steal from late at night. Haven’t found one in the new neighborhood (except rosemary ((brilliant with figs))), but am always on the prowl. Looks delicious.
August 31st, 2009 at 12:35 am
A gorgeous tart, I love the combination of figs and almonds!
August 31st, 2009 at 1:52 am
Lovely! Congrats also.
August 31st, 2009 at 7:41 am
I don’t get it. Why doesn’t the lady on the book cover eat a slice of your green tea tarte? Bad judgement call I say.
August 31st, 2009 at 12:08 pm
the lychee tart looks so cute and fresh!
August 31st, 2009 at 5:25 pm
That is one gorgeous tart.
August 31st, 2009 at 5:34 pm
I love figs so much I have never been able to cook with them. They are always gone before they make it to the pan.
August 31st, 2009 at 5:41 pm
Love the Fig-and-Almond tart. Those photos make it look so elegant and delicious. Also, I’d love to get the chance to read Mia King’s Table Manners!
August 31st, 2009 at 5:41 pm
I remember seeing this tart when it was first published! It’s still just as beautiful!
August 31st, 2009 at 5:47 pm
@hawaiibookblog supports this post!
August 31st, 2009 at 5:56 pm
Figs are one of my mom’s favorite foods and I love tarts; so I can’t wait to try the recipe and read Table Manners!
August 31st, 2009 at 5:57 pm
Oh my goodness, this just looks so delicious! I have to make it asap!!
August 31st, 2009 at 6:04 pm
Great site! Sign me up for Mia King’s book please! I want to read it!
Staciele(at)netins(dot)net
August 31st, 2009 at 7:10 pm
That looks fig-in delicious lol!
August 31st, 2009 at 7:24 pm
Mmmm that looks very tasty!
August 31st, 2009 at 9:04 pm
Congrats! I adore figs, I will be so sad when the season is over.
August 31st, 2009 at 9:14 pm
I’m so excited about fig season! I bought a few the other day and devoured them as soon as I got home! I even changed my blog theme to reflect my excitement!
Also, that green tea tart? Holy deliciousness!!! Do want. Nowish.
August 31st, 2009 at 10:14 pm
Oh will certainly try this tart, my sister has a fig tree
August 31st, 2009 at 10:16 pm
Forgot to mention. @benmclachlan twitted this post.
September 1st, 2009 at 3:07 am
I wish I could find fresh figs to make this absolutely gorgeous looking tart. Unfotunately the closest I can get are dried ones and I am sure the taste would be totally different.
September 1st, 2009 at 5:05 am
You’re becoming more and more famous! Even if you “play” the waiter, I’m proud of you, my little French friend. Now that tart. I’m fraid to eat it, I guess my side effects would be much worts that yours, and my doc is on vacation. In fact just looking at it makes me nervous!…
September 1st, 2009 at 7:44 am
What a great post! And this tart is like heaven to me, yum!!! Great giveaway!
September 1st, 2009 at 8:29 am
What a wonderful dessert that is. I will save it that and try it soon.
September 1st, 2009 at 10:03 am
That fig tart looks amazingly good! thanks for delighting us with another winner! Congratulations on your feature in the book, that is really exciting and awesome!
September 1st, 2009 at 10:08 am
this looks delicious! and i’m also a fig lover
congrats on being included in the book!!
September 1st, 2009 at 11:12 am
Tart looks delicious! Congrats on being published… best wishes!
September 1st, 2009 at 11:26 am
congrats! your blog keeps on getting more and more gorgeous! i am LOVING the photography!:)
and i now want a fig tart!
September 1st, 2009 at 12:40 pm
Absolutely stunning tart. I’m running around in circles & rolling madly in the grass! saw this on FG & rolled straight over! How brilliant this is. Made a frangipane clafoutis off tartlettes blog today, & am in love with the idea of this tart! Congrats for being featured in suach an enviable book! WOW!!
September 1st, 2009 at 12:46 pm
the french man that could! cookbook nod-check!, restaurant nod-check!, celeb status-check!, genuine nice/smartass/but oh so cool friend-check!
une congrats gros pour toi mon ami!!
September 1st, 2009 at 2:04 pm
I am new to the fig party, having discovered the joy of fresh figs only last year. Now that I have seen the light, I’m using them as much as I can while I still can. The running around in circles and rolling in the grass is optional, but if I ate this tart (I love the layers of flavor, as you pointed out) I just might!
September 2nd, 2009 at 12:00 am
This looks amazing! And I happen to hav some fresh figs in the fridge right now!
September 2nd, 2009 at 8:57 am
Being a fellow fig freak, this looks amazing and I will definitely be trying this in the near future. Also, congrats on the book feature–that’s awesome news!
September 2nd, 2009 at 3:51 pm
Reminds me of eating fresh figs from my yard growing up
September 2nd, 2009 at 5:20 pm
Fig and tart freak that I am thinks this looks like a keeper! Bravo!
September 3rd, 2009 at 2:22 pm
Love the fig tart idea! I did a similar one with frangipane and apricots lately and just the smell of the frangipane was trouble…
September 3rd, 2009 at 2:43 pm
congrats on your feature
(pick me pick me pick me)
September 3rd, 2009 at 6:36 pm
Well, aren’t you the King of Tarts? Figs and cognac? I have a box of black missions in my refrigerator and an cognac in the closet. Perhaps this is my future.
September 3rd, 2009 at 6:37 pm
Well, aren’t you the King of Tarts? Figs and cognac? I have a box of black missions in my refrigerator and an cognac in the closet. Perhaps this one’s in my future.
September 4th, 2009 at 12:58 am
Sweetie your sense of humor is so… direct and thru intentional repetition. Well done.
LOVE figs. Must try.
Let someone else have the book
I have something more special with you.
September 4th, 2009 at 3:28 pm
Id like the book, or Mel from above!
September 5th, 2009 at 5:10 am
What a lovely tart! and congrats!
September 5th, 2009 at 12:51 pm
Congrats on the book! I loooooove me some fresh figs..
September 5th, 2009 at 1:02 pm
Zen, That is one sexay tart you’ve made there! I think it would sad to leave the figs uncooked, I sounded much more delicious sauted! a votre sante!
September 6th, 2009 at 10:24 am
I can’t resist figs, reminds me of good old childhood memories picking it off from tree ^^. I like the vanilla beans add on, I could imagine the scent right now, mouth watering. Thanks for the recipe, definitely gonna try this.
September 10th, 2009 at 7:42 am
Hi Zen,
Just a quick question. The tart in the picture is much smaller than 9 1/2 inch, or you have enormous forks. Is that to make it look fancy for the bossman?
Just a bit unsure if the end result would slice well with all the soft figgy goodness in there.
Thanks,
Thijs
September 10th, 2009 at 3:03 pm
Hi Thijs, the tart pictured is a much smaller version but the recipe stays the same. You could make 4 to 6 tartelettes (depending on size) with this recipe or one 9 1/2 inch tart.
The soft figgy goodness sets in the almond/custard so it slices fairly well.
September 10th, 2009 at 3:35 pm
Happy about that, as the big tart is now cooling in my kitchen. Can hardly wait till it is cool enough to dig in!
Thanks for the recipe,
Thijs
September 10th, 2009 at 8:49 pm
Thijs, no problem! Let me know how you like it.
September 20th, 2009 at 8:02 am
Hi Zen,
Tasted great and looked quite good as well. Not completely professional yet, but then we could have it all for ourselves
pictures are here: http://thedrostens.blogspot.com/2009/09/mental-relaxation.html
Thijs
August 27th, 2010 at 11:37 pm
The tart came out exquisitely beautiful… but way too sweet for me to eat! Weep weep! (Any way to tone it down? Or did I just mismeasure something? I tried having it with black espresso, too.. still overpowering.) I’ll just have to lacquer it and keep it around as a most gorgeous centerpiece!