25 September, 2016
Fig and almond tart
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
Ingredients
- 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
Instructions
- 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.
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