September is one of my favorite months of the year, not because I was born in September but because it marks the transition between summer and fall and the start of a new year; whether it’s the rentrée or Rosh Hashannah. As a cook, September offers the last opportunity to enjoy summer fruit, and especially figs, which are at their peak this time of year.
This tart combines the freshness of ripe figs with the comforting texture of Frangipane, bringing together Mediterranean flavors to celebrate a sweet start of the year.
Ingredients:
Tarte dough:
- 2 cups (240 grams) all-purpose flour, fluffed, spooned, and leveled
- 1/3 cup (70 grams) granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon lemon zest
- 155 grams cold unsalted butter, cut into cubes
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
Frangipane filling:
- 115 grams unsalted butter, softened
- 1/2 cup + 1 tablespoon (115 grams) granulated sugar
- 1 cup (115 grams) almond flour
- 3 large whole eggs, room temperature
- 1 tablespoon (15 grams) unbleached all-purpose flour
- 1 teaspoon pure vanilla extract or grated tonka beans
- 1/2 teaspoon lemon zest
Garnish:
8-10 ripe figs, cut to quarters
Instructions:
Prepare the Tart Dough:
- Lightly grease a 25 cm tart pan with a removable bottom and set aside.
- In the bowl of a food processor, combine the flour, sugar, salt, and lemon zest. Pulse-mix until well mixed.
- Add the cold cubed butter and pulse-mix repeatedly until the butter is well distributed into the flour. You should not be able to see any distinguishable pieces.
- Add the egg yolk and vanilla extract and pulse-mix continuously until the dough starts to clump together.
- Transfer the dough to a clean counter-top and knead – pressing the dough down with the heel of your hand – until it is completely smooth. It will resemble a sugar cookie dough in texture.
- Roll the dough out (between pieces of parchment or wax paper to prevent sticking), carefully pick up and transfer the dough to the tart pan, using fingers to push in dough and gently shape the tart. If it cracks, just simply patch or press the pieces back together. This is a forgiving tart dough.
- Press the dough into the greased tart pan (with a removable bottom) – it should be just under 1 cm thick, you should have some dough leftover. Make sure to press dough tightly inside corners and sides, and poke with a fork. Chill in the fridge for a minimum of one hour, or freeze for at least 30 minutes. Although some tart recipes call for a pre-blind baking of the base, I found it unnecessary in this case, thanks to the of the long (40 minutes) baking time.
The dough can be made up to 2 days in advance in the fridge or frozen up to a month ahead. If you are preparing the dough ahead of time: press it into a disc, wrap tightly in plastic wrap, and refrigerate for a minimum of 1 hour or up to 2 days. Take the dough out of the fridge at least 15 to 20 minutes before rolling, as it will be too hard to roll right from the fridge.
Prepare the Frangipane Filling
- Frangipane is made from finely ground almonds, aka. almond flour. While you can flavor frangipane any number of ways, I kept mine quite simple. I like to add fresh lemon zest, a touch of grated tonka beans (optional), or pure vanilla extract.
- Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held mixer). Beat over medium speed until creamy.
- Over low speed, add the almond flour, alternating with egg until the ingredients are incorporated evenly.
- Add the flour and mix to combine.
- Add the vanilla extract or grated tonka beans, lemon zest, and mix until just combined.
Assemble the Tart
- Place the tart pan on a baking sheet. Fill with the frangipane filling and spread into an even layer with an offset spatula.
- Place the quartered figs in a circular pattern (or whatever shape you may want).
- Bake at 190 C for 40 to 50 minutes, or until the frangipane has risen substantially around the figs and is deep golden brown in color (Note: If your oven runs hot, you may wish to reduce the temperature by 25 degrees).
- Transfer the tart to a rack to cool until lukewarm or room temperature before removing the sides of the tart pan.
Before serving, dust lightly with powdered sugar. Serve as is or with honey mixed whipped cream and a fresh fig salad. While you can prepare several components of this tart ahead, it is best served the day of baking. Any leftovers can be kept at room temperature for 1-2 days, or up to 4 days in the fridge.
Hope this tart makes your year sweet, let me know how you liked it.
If you’re celebrating Rosh Hashanah and still haven’t figured out what to cook, this year I’ll be offering a Holiday Dinner Kit – more details here.
Shana Tova!
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