Almond-Crusted Fig Tart: Crostata di Fichi Mandorlati

Name: Almond-Crusted Fig Tart: Crostata di Fichi Mandorlati
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 1 large bay leaf; 118 milliliters blanched almonds, lightly toasted; 12 whole blanched almonds, lightly toasted; 8 servings Butter, for tart tin; 118 milliliters confectioners sugar; 1 Tbsp confectioners sugar; 2 Tbsps dark brown sugar; 1 large egg, slightly beaten; 1 large egg, lightly beaten with 1 tablespoon cold water; 1 teaspoon fennel seeds, crushed; 2 teaspoons fennel seeds; 12 black or green figs; 237 milliliters all-purpose flour, plus more, as needed; 355 milliliters heavy cream; 1 teaspoons fine sea salt; 6 Tbsps very cold sweet butter, cut into small cubes; 1 teaspoon aniseeds, crushed; 2 teaspoons aniseeds

Almond-Crusted Fig Tart: Crostat From preparation to the plate, this recipe takes around 1 hour and 35 minutes. If you like this recipe, you might also like recipes such as Paleo Almond Fig Quickbread, Cranberry Almond Crostata, and Fresh Fig And Almond Crostata.

Instructions

In the bowl of a food processor, pulse the almonds with the fennel and aniseeds, until course crumbs form.

Ingredients you will need

Almonds

Fennel

Equipment you will use

Food Processor

Bowl

Add 1 cup flour, 6 tablespoons butter, sugar, and salt and pulse 10 to 12 times to create the texture of coarse crumbs.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Salt

Add the egg mixture and pulse 8 to 10 times, just until the pastry begins to come together.

Ingredients you will need

Egg

Butter a 10-inch tart pan with a removable bottom.

Ingredients you will need

Butter

Equipment you will use

Tart Form

Turn the mixture out onto a lightly floured board and form into a ball. Flatten the ball and press the dough into the tart pan, covering the bottom and sides. Cover with plastic wrap and freeze 30 minutes.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Tart Form

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Prick the surface of the pastry with a fork and bake 12 to 14 minutes, or until firm and pale gold. Cool thoroughly.

Equipment you will use

Oven

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

In a medium saucepan, combine the cream, bay leaf, aniseeds, and fennel seeds over high heat and bring to a simmer. Lower the heat and let the cream infuse and reduce by 1/

Ingredients you will need

Fennel Seeds

Bay Leaves

Cream

Equipment you will use

Sauce Pan

Remove the pan from the flame, cover and set aside to cool.

Equipment you will use

Frying Pan

Whisk the cream, egg, and confectioners' sugar into a small bowl, blending carefully.

Ingredients you will need

Powdered Sugar

Cream

Egg

Equipment you will use

Whisk

Bowl

Starting at the base, slit each fig almost in half, leaving stem end intact. Stuff each fig with an almond, press the halves together, and stand each fig up in the pastry shell.

Ingredients you will need

Pastry Shells

Almonds

Base

Figs

Pour the custard around the figs. Dust the top with brown sugar and bake for 25 minutes, or until the custard is set and the filling is dark gold. Cool for 10 minutes, then remove the sides of the pan, and cool 20 minutes before serving.

Ingredients you will need

Brown Sugar