Figgy Almond Tart Recipe at MyDish

Figgy Almond Tart

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Method

  • Preheat the oven to 200 C/ 400 F/ Gas Mark 6.
  • Toast the whole almonds in the preheated oven for 10 minutes or until golden. Remove and set aside.
  • Place the marzipan, egg white or cream and whole almonds in the food processor and whiz together until it resembles a thick paste.
  • Line a baking tray with non stick baking parchment paper.
  • Unroll the pastry and lay on top of the baking parchment paper. Using the tip of a sharp knife, score a line about 2.5 cm in from the edge that goes all the way around the pastry.
  • Glaze the scored outer edge with egg yolk.
  • With wet fingers, spread the marzipan paste over the centre of the pastry up to the scored line.
  • Scatter with the ground almonds and arrange the sliced figs over the marzipan to cover.
  • Sprinkle with the flaked almonds. Bake for 15- 20 minutes or until golden and crispy.

  • To serve the stylish way: Dust with icing sugar just before serving. Serve with a dollop of ice cream or whipped cream.
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    Ingredients

    • 200g marzipan
    • 100g whole almonds - toasted
    • 1 egg white
    • 375g ready rolled puff pastry - thawed if frozen
    • 50g ground almonds
    • 6-8 figs sliced in wedges
    • 3 tbsp. flaked almonds
    • 1 egg yolk - to glaze pastry
    • to garnish Icing sugar

    By Views 1170  Added Mon Sep 15 2008


    It is made up like a giant Danish pastry and can be served on its own or with ice cream or whipped cream.

     

    Kol Nidra is always a rush regardless what time Yom Tov comes in. Having a dessert that is quick and easy to prepare is essential. The recipe also works well with plums, apricots and nectarines if preferred – figs can be quite expensive. Should the Read More

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