Yes indeed, it’s only 5pm and the sky is dark and you still have a few hours to keep yourself busy at home because you do not even think about going out in the rainy and windy streets even for shopping….
If you happen to have a cupboard full of pastry ingredients and some fruits in a basket or in the freezer, here is a recipe that will keep you busy long enough!
On the pictures, you’ll see some variations but also some ideas to present them: whip some cream and fold caramelized nuts in it, serve with a small vodka glass filled with custard or with a spoon of ice-cream for example.
Apple and Frangipane Tart
Fig and Frangipane Tartlet with Caramelized Slivered Almond Whipped Cream
INGREDIENTS FOR THE SWEET PASTRY DOUGH (Makes 1 large tart or 8 individuals)*
- 250g of flour
- 5g of salt
- 100g of icing sugar
- 125g of butter cold and diced
- 1 egg whisked
- Plain flour to roll out the dough
- Iced water if necessary
*To make your pastry more original, you can add spices or flavor to it. For example, I add a tbsp of poppy seeds, a grated lemon zest, a tsp of ginger, cinnamon or sometimes I put only 180g of flour and 70g of almond powder. It will make the difference….!
By hand: Place the flour, icing sugar, salt and cold diced butter in a bowl and start bringing the ingredients together until they form a light bread crumb consistency. Now, add the egg and combine completely. Add a little water if the dough is to dry. Form a ball with the pastry and wrap it in cling film. Let it rest in the fridge for at least half an hour. This freezes beautifully.
With a Magimix: Sift the flour, salt and icing sugar into the bowl of a food processor and add the cold diced butter. Pulse until the mixture resembles fine breadcrumbs. Whisk the egg and add to the pastry mixture and stir well to bring together, adding a little more iced water if necessary. Bring the pastry together into a flat disc, wrap it with cling film and chill for at least 30 minutes before rolling out.
Once the pastry is firm enough to roll out, sift a little flour on a clean surface and on your rolling pin and start rolling out your dough until it is 3-4mm thick. As the dough is very fragile, you can either fold it from the center into 4 like a “crepe” or roll it gently on your rolling pin and unroll it on top of the pastry case.
Once it is on top of your pastry case, press gently towards the bottom of the case so that the dough perfectly fits to the pastry case. Remove the excess of dough using a sharp knife around the edges of the case or simply roll once the rolling pin on top of the case. The excess will fall in a very clean way.
In a preheated oven (200°) bake the pastry case blind for 10-15 minutes until it gets a nice golden color. The dough is cooked but still need to cook longer as you will add the almond cream. Remove and let it cool down on a rack or fill it straight away.
** As usual, if you are in a hurry, you can use a ready to roll sweet pastry, it will save you a little time. You’ll just have to go straight to the baking instruction.
INGREDIENTS FOR THE ALMOND CREAM:
- 150g of butter at room temperature
- 150g of sugar
- 150g of ground almond
- 150g of eggs (about 3 medium eggs)
- optional flavor: 1tbsp of rose water or orange blossom water, seeds of a vanilla pod, 1 tbsp of rum, 1 lemon zest, 1 tbsp of pistachio paste…
METHOD FOR THE ALMOND CREAM:
In a bowl, whisk together the butter and sugar until it gets white, creamy and fluffy.
Add the ground almonds then the eggs. You will obtain a thick and smooth paste.
You can use it straight away or keep it refrigerated up to 3 days in an airtight container or with clingfilm in contact.
INGREDIENTS FOR THE TART OR TARTLETS:
Fresh seasonal fruits:
- figs cut into 4 base still attached
- sliced pears or apples
- apricots cut in halved
- peaches or nectarines quartered
- cherries stoned and halved
- red fruits whole or sliced into 2 for strawberries
- prunes stoned and halved
METHOD FOR TART OR TARTLETS:
Spoon the almond cream in the tart shell until it reaches half its height.
Press the fruits in it so that it looks nice.
Bake in the oven for 10 to 15 minutes until the almond cream gets a nice golden brown color and a knife comes out clean when inserted inside.