Fig Tart (Tarte aux figues)
A meal isn’t complete without a good dessert. I have learnt to make quite a few desserts in the recent years and I like the fact that they mostly taste and look good!
My mom baked a lot when I was younger. She still bakes but not as much as she used to. She told me that the best present ever for her is when my dad and us praise her for nice cakes that she bakes, not to mention nice food that she makes everyday. When we talk on the phone every weekend, we can’t help but like to share what we cooked or baked for that week or even on that day!
Remember the Madeleines recipe? The recipe has been passed to me from Arnaud’s mom. I have learnt a lot about French food through her. Every time we visit her, she always surprises us with great meals! For her, desserts can put a smile on her face. She told me once that she wants us to be happy after every meal. So, I can tell the importance of desserts in a French family! Through her, I look at desserts from a different dimension. I guess, over there years, I have broaden my knowledge in food greatly!
I probably have been influenced, in a good way – I started to love making desserts and pastries. I love those little touches that can make desserts look really eye-catching! When comes to pastries, tarts (you can find them here, here, here, here, here, and here) – savoury or sweet, they are always my favourites.
Earlier this week, I promised that I would use figs in 2 dishes. One of them is a hearty dish – Chicken with Figs that I have posted. Today, it is the fig tart that I made on the same day! Instead of making it into a big tart, I had chosen to make into tarlets. I really love the sweetness of the figs and the crunch of the pastry. I was totally immersed in my dessert, made that very moment really sweet! 😉
For the Fig Tart (Tarte aux figues):
75g almond powder
50g butter, softened
75g brown sugar
1 shortcrust pastry (pâte brisée)
1. Pre-heat the oven to 210°C. Peel off the skins of the figs and cut into quarters.
2. Flatten the dough. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until it’s slightly brown.
4. Meanwhile, in a bowl, put the butter and sugar. Melt over low heat and cook the figs gently for 10 mins, stirring gently. Remove from heat and set aside.
5. Remove the pastry from the oven, remove beans and paper. Lower the oven thermostat to 180 ° C.
6. Beat the eggs. Add the figs and butter mixture with almond powder and eggs. Mix thoroughly. Put the mixture into the pre-baked dough and bake again for 25 minutes.