FIG & RASBERRY TART

Baking & Desserts
Written By FCA content editor
A frown up tart for adults.

This tart uses a couple of my favourite French patisserie techniques; preparing a pate a foncer (sweet shortcrust) using a food processor and making an almond cream. Making all the elements for a sweet tart from scratch doesn’t have to be complicated and you can really taste the difference. The fresh raspberries sprinkled on top after baking adds a hint of acidity that cuts through the jammy baked figs. This is a very grown up tart better suited for the adults in the house.

INGREDIENTS

  • 300 g (10.58 oz) pate a foncer which is a sweet shortcrust (get the recipe here) 

  • 100 g (3.53 oz) almond cream (get the recipe here)

  • 500 g (17.64 oz) ripe figs 

  • 20 or more raspberries

  • 20 g (0.7 oz) sugar

  • 1/4 tsp ground cinnamon 

PROCEDURE

  1. Preheat the oven to 180C (360F) (fan forced) and ensure that both top and bottom elements are on.

  2. Roll out the pastry, take a tart tin and line the tart tin with the pastry.

  3. Spread the almond cream in a thin layer over the base of the tart.

  4. Quarter the figs lengthwise and arrange them to cover the almond cream.

  5. Bake the tart in the oven for 40 minutes with the tart sitting closer to the bottom of the oven so that the base of the pastry cooks properly.

  6. Sprinkle the cinnamon over the figs.

  7. Randomly place the raspberries on top of the figs, together with a few slices of fresh figs.

  8. Wait for the tart to cool before eating.

"Stephane...thank you as usual...i have purchased your course and have made many many of your recipes and everytime its a knockout. Thank you very much for sharing."

Anthony Perovsek

"Looks delicious! I’ll have to share this with my friend who loves figs."

Cyndi Foore

"Nice video! Going to try this ;) thank you for sharing again… new subscriber here."

WakeNbake Recipes

FCA content editor
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