Sunday, June 27, 2010
Fig and Almond Cream Tart
I just cannot resist fresh figs.
I love going to Nicastro's and putting a few in a brown paper bag, taking care not to crush my precious loot as I walk back to my car.
I bought a whole flat for $10. It is fig week at our house!
Fig and Almon Cream Tart
100G massepain, tiny cubes (almond paste)
1/3 cup sugar
1/4 cup sweet butter, soft
1/2 cup cream
4 figs, sliced
1 pie crust
Have your pie dough rolled out and ready to go! I did my tart in a rectangle tart shell, and had enough of the cream mix to do a mini tart (for my mum, awwwww).
preheat oven to 350.
In a stand-up mixer, mix together the butter and massepain for about 2 minutes. Add the sugar and mix for another 3-4 minutes until soft and creamy. Add the eggs one by one, it will turn a pale color and fluff up. Reduce speed and add cream. Pour into the uncooked pie crust, layer the sliced figs on top. Cook for about 30 minutes, it should be a golden brown color and your crust pale gold.
I found this tart better the next day, cold.