TABELIAAUTHENTIC RECIPE
Tarte aux FiguesFig and Almond Tart
An autumn tart of sweet pastry filled with almond cream and baked figs. The cream catches the fruit juices, bringing crisp baked pastry and a moist center together.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (6 servings)
- Cake flour150 g for pastry, 10 g for dusting.160 g
- Unsalted butter for pastry75 g
- Icing sugar40 g
- Beaten egg for pastry30 g
- Salt1 g
- Fresh figs450 g
- Ground almonds60 g
- Unsalted butter for almond cream60 g
- Caster sugar60 g
- Beaten egg for almond cream60 g
Method
Make pâte sucrée
- 1 Cream 75 g softened pastry butter with 40 g icing sugar and 1 g salt in a bowl.
- 2 Mix in 30 g beaten egg in 2 additions, sift in 150 g flour and bring together with cutting motions of a spatula.
- 3 Form a 2 cm thick disc and wrap.
Ready when
Continue when no dry flour remains and it has not become sticky through overworking.
Chill and rest
- 1 Refrigerate the wrapped dough for 1 hour.
Ready when
Continue when chilled and firm, indenting slightly under a gentle finger press.
Line the tart tin
- 1 MeanwhileWhile the lined dough chills, preheat the oven to 170°C.
- 2 Lightly dust the worktop with 10 g flour and roll dough to 3 mm thick, about 27 cm across.
- 3 Line a tart tin 22 cm across and about 2 cm high, fitting into corners and trimming excess.
- 4 Prick the base and chill for 30 minutes. Wrap and freeze the trimmings.
Ready when
Continue when base and sides are similar in thickness, with no large gaps at corners.
Blind-bake the shell
- 1 Line with parchment and weights and bake at 170°C for 15 minutes.
- 2 Remove weights and paper, bake another 5 minutes and place on a rack.
Ready when
Continue when the base is dry and edges pale golden.
Mix almond cream
- 1 Cream 60 g softened filling butter with 60 g sugar using a spatula.
- 2 Mix in 60 g beaten egg in 3 additions, then 60 g ground almonds until uniform.
- 3 Wash and dry 450 g figs, trim hard stems and cut lengthwise into 4.
Ready when
Continue when the crème d'amande, almond cream, is smooth without separated fat.
Caution
Overwhipping makes it puff and crack during baking.
Arrange figs and bake
- 1 Spread almond cream evenly in the shell and arrange figs radially, cut-side up, pressing lightly in.
- 2 Bake at 170°C for 35–40 minutes and transfer the tin to a rack.
Ready when
It is done when the cream is golden and a skewer in a fruit-free area carries no raw cream.
Caution
Fruit juice can coat the skewer; judge doneness in the cream itself.
Cool on a rack
- 1 Cool in the tin on a rack for 1 hour.
Ready when
Continue when the tin is no longer hot and the cream's center has settled.
Slice the fig tart
- 1 Unmold, cut into 6 and plate.
Ready when
It is ready when the shell holds and fruit and cream remain together.
About this dish
French fruit tarts bring market seasons to the table. In late summer and autumn, when figs appear, a tart lined with purple fruit feels right.
Fruit evoking the south is portioned for family dessert or afternoon gatherings. Fig tarts take many forms; this version pairs them with almond cream.
Bring the full course home next weekend.
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