It’s a date night recipe. It’s not so often that Karl and I get to go on a date, but when we do it’s special and we try to find a place where we could celebrate the evening with a good meal. And then I often get inspired to try to cook something similar at home. This tart was a highlight of yesterday’s meal. I substituted the ice-cream with almond – flavored mascarpone and I think it adds another layer of taste to this early autumn dessert. And again, it’s simple!
Fig and almond tart
Ready to use puff pastry
5-6 ripe figs
2 tbs almond flakes
1 tbs flour
1 tbs sugar
1 tbs butter
125 g mascarpone
1 tbs amaretto (optional but recommended)
4-6 drops of almond extract
3 tbs powdered sugar and some more for dusting
Heat the oven to 200°C
Roll out the pastry and cut out about 6 circles.
Place the circles on a baking tray covered with baking paper. Dust some powdered sugar on each circle.
We want the pastry to stay flat in the middle and only the sides to rise in the oven - so place a small round object (like a ramequin or a small plate) in he middle of each circle (make sure to butter it first or use baking paper to prevent it from sticking).
Place the pastry in the oven for 10 minutes. In the meantime prepare the filling.
Wash, dry and cut the figs into pieces.
In a small pan melt the butter, then add sugar and flour, whisk well then fold in the almond flakes.
Take the pastry out of the oven - it should be cooked through and golden brown on the sides. Remove the ramequins and check that it is cooked also in the middle - if not, put it back in the oven for 3-4 minutes (without the ramequins).
When the pastry is cooked, distribute the fig pieces among the circles and dust some powdered sugar on top.
Divide the almond crumble among the tarts.
Lower the oven temperature to 180°C and bake another 10 minutes.
Place mascarpone, amaretto, almond extract and 3 tbs powdered sugar in a bowl and mix briefly.
When the tarts are out of the oven, place a large tablespoon of mascarpone cream on each tart and serve warm.