Dear me, it’s a Fig and Frangipane Tart

New hot and happening restaurant in Cape Town, Dear Me, was so kind to send us their chef’s secret Fig and Frangipane Tart recipe.

If baking is not your thing, go and try it at the restaurant. They are running a special at the moment on Thursdays till end July, 25% discount for three and five course meals. Three course working out to R180 and 5 course R260. If you already been to Dear Me, why not tell us about your experience on http://capetownstreets.com

Ingredients

Sweet pastry

300g Flour
200g Butter, unsalted
100g Caster sugar
1 egg
+- 1 tbl ice water

Frangipane filling

250g Butter, unsalted
250g Caster sugar
250g Ground almonds
50ml Brandy
5 ml Almond essence
1/2 Vanilla pod
6-8 fresh figs
100g Flaked almonds
Preheat the oven to 180 deg C

For the sweet pastry:

Blend the flour, butter and sugar in a food processor, until it resembles a crumb-like texture.

Lightly beat egg and ice water together, then gradually add to the flour mixture, with the motor running.
As soon as the pastry forms a ball, stop machine and remove pastry. Compress the pastry into a disc shape and cover in cling film, refrigerate for 1 hour.

To make the frangipane filling:

Scrape the seeds from the vanilla pod. Cream the butter, vanilla and sugar together, until pale in colour. Beat in the eggs one by one, then add the ground almonds, brandy and almond essence.

This mixture should now resemble a paste. Set aside.

Remove pastry from the refrigerator and turn out onto a lightly floured surface. Roll out the pastry (about 3mm thick) and line a lightly greased 30cm loose-bottomed tart case, making sure the pastry goes into the corners of the tart case.

Trim the excess pastry from the edges and prick the bottom of the tart shell with a fork. Return the pastry case to the refrigerator for about 15min.Then, blind bake the tart case until set, about 10-15min.

Remove baking beans carefully and return to oven for about 5min, until very lightly browned.

Remove tart case from oven and let it cool for a few minutes.

Spread the frangipane paste into the tart shell so it’s 3/4 full.

Cut the figs into quarters and place on top of the frangipane paste, pushing them
into the mixture slightly.

Sprinkle with flaked almonds and bake until the frangipane filling is golden brown
and set, about 25min.

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