Fig, Orange & Cointreau Frangipane Tart
I haven’t posted a dessert recipe in a while so thought I’d share this recipe which is one of my all time favourites. We had it at New Year and I’ve also made it for several private dinner parties. It’s a great one to make ahead and can just be reheated to service. The pastry is made in a food processor which makes it much easier, quicker and it happens to be delicious. I served it with stem ginger custard but creme fraiche would work just as well. The sweet jamminess of the figs, the citrus hit of the orange, the nuttiness of the almond frangipane, the buttery pastry, and slight boozy hit of the cointreau are all a match made in heaven.
(Serves 8 - £1.25 per portion)
Tip 200g plain flour into a food processor with 100g cold unsalted butter cut into cubes. Pulse briefly until the mixture resembles breadcrumbs before adding 50g golden caster sugar and a pinch of salt. Whizz briefly before add 1 egg yolk and 1 tbsp of cold water. Pulse until the mixture forms a dough and bring together briefly on your work surface. Shape into a flat circle and chill for 30 minutes.
For the frangipane, cream together 100g of softened unsalted butter with 100g golden caster sugar until pale and fluffy. Add 2 large eggs, mixing between each addition, along with the zest of an orange, 1 tsp vanilla extract, 1 tsp almond extract, and 2 tbsps of orange liqueur. Fold through 140g ground almonds and 70g plain flour until combined. Set aside.
Take your pastry out the fridge and roll out onto a lightly floured surface to line a 22cm loose-bottomed tart tin. Try to make the pastry as even as possible all the way round, prick the base all over with a fork and refrigerate for at least an hour.
Preheat the oven to 180C/160C fan and heat up a baking tray.
Spoon your frangipane into the chilled pastry case and add dollops of fig or cherry jam on top. Arrange the halved figs cut side up in the tart case and bake for 45 mins to 1 hour until a skewer comes out clean. If it starts to become too brown cover with foil.
While the tart is baking, add the juice and zest from an orange to a small sauce pan with 2 tbsps cointreau and 30g golden caster sugar. Bring to the boil then turn down the heat to a gentle simmer so the mixture becomes syrupy. When the tart is ready, drizzle this over the warm tart so it sinks into the frangipane and serve with custard, cream, ice cream or creme fraiche. (The tart can be made ahead and reheated covered in foil for 20 minutes at 180C until warm again).