Tuscan fresh fig tart with Thyme
Grease 11 inch pie tin with butter.
For pastry cream together butter, icing sugar, salt, and rub in flour, vanilla, lemon zest, egg yolks. When mixture looks like bread crumbs, add cold milk or water. Wrap in clingfilm and place in fridge for 1 hour. Remove from fridge, roll out, line tin and place in freezer for an hour.
Preheat oven to 180C/350F and bake pastry for 12 minutes or until golden brown. Remove from oven and turn heat down to 170C/325F.
To make frangipane, blitz 255g almonds in food processor until you have a powder. Turn out into bowl with flour. Now blitz butter and sugar until light and creamy. Add this to almonds with lightly beaten eggs, vanilla seeds, and grappa. Fold in until completely smooth. Place in fridge for at least half hour to firm up. Remove stems from figs, score to make an x on top and push bottom through to open them up a bit. Spoon frangipane into pastry and push figs into it x side up. Heat the sugar with water and drizzle onto pie. Roughly chop remaining almonds and sprinkle on top with thyme leaves and orange zest.
Bake 40 minutes or until frangipane has become firm and golden on outside. Serve with mascarpone or creme fraiche.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (338g) | ||
Recipe Makes: 8 | ||
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Calories: 1185 | ||
Calories from Fat: 685 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.1g | 102 % | |
Saturated Fat 32.7g | 164 % | |
Monounsaturated Fat 29.6g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 994.1mg | 306 % | |
Sodium 326.2mg | 11 % | |
Potassium 648.6mg | 17 % | |
Total Carbohydrate 108.3g | 32 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 99.7g | ||
Protein 25.2g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1185
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