Frangipani Fig Tart with Almond Crumble

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I’ve been changing recipes, adapting, researching and experimenting. The kitchen has been almost like a science lab. I started with an item I had purchased a couple of months ago at a market street stall. I had lots of ideas in mind of how I might use the product ‘tar10’ Sticky Fig, but as I’m limiting my grains, my idea of an upside cake was about to change. I then thought of a frangipani tart using almond meal,  the goddess of cooking had sprinkled her flour dust and I was on the search for ideas.

august 019 I remember, Gary Mehigan from MasterChef Australia had made a Fig Tart with Pistachio Crumble, so what a great start to a recipe. I had also seen an easy gluten free tart crust made by Elana from Elana’s Pantry.

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So with a little dabble of one and a dash of another, with a few changes, I’m happy with the result.

august 014 Recipe: Frangipani Fig Tart with Almond Crumble

Gluten Free Tart Crust(adapted from Elana’s Pantry) if your interested in a change of lifestyle Elana has created so many inspirational recipes

2 cups Almond meal

1/2 teaspoon Himalayan Pink Salt

2 tablespoons coconut oil

2 tablespoons of arrowroot flour

2 tablespoons chilled water

In a food processor prepare the dry ingredients, placing both the almond meal, salt, and arrowroot flour together, add the melted coconut oil and water little by little and mix together until  a dough ball forms. Prepare a 35cm x 7cm flan/tart tin by coating the bottom and sides with coconut oil with a pastry brush. Take small bits of the dough and gradually fill the bottom and side of the tin.

Place the tart case in a moderate oven 190°C for about 10-15 minutes until golden. Leave to cool.

august 018 Frangipane Filling (adapted from recipe Gary Mehigan)

120grams butter,softened

3 tablespoons coconut sugar

2 eggs

1 egg yolk

1 teaspoon almond essence

1 teaspoon lemon zest

1 cup almond meal

2 tablespoons coconut flour

Whisk  the butter and  coconut sugar together until creamy and lighter in colour. Gradually add one at a time the eggs and the egg yolk, continue beating. Add the almond essence, lemon zest of 1 lemon, add sifted almonds meal, coconut flour and combine.Spoon the mixture into the cooled tart shell. In my case, I gently slice the glazed sticky figs, and poured a couple of spoonfuls of their syrup. You could use fresh figs, sliced in half, or dry figs would also work.

Place in a moderate oven and cook for 20 minutes.

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Almond Crumble:

125g Packet of Slivered almonds (without skins)

40g coconut sugar

40g coconut flour

30g chilled butter, chopped

Place the slivered almonds in a blender, and pulse lightly, add coconut sugar and flour and pulse again two or three times. Pour into a bowl, add the chopped butter, and gradually work the butter by hand, until a crumble forms. Line a baking tray, with a piece of baking paper, and bake in a moderate oven for 5-7 minutes until golden.Set aside to cool.

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Serve with coconut chocolate ice-cream.

Linking to A Rural Journal

Enjoy!

Yvette…x

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9 thoughts on “Frangipani Fig Tart with Almond Crumble

    • As I mentioned my kitchen has been more like a science lab, with the rattle of pans and whiz of blenders, trying new recipes.It’s been lots of fun! Have a great day. Yx

  1. Can one hire that goddess of cooking? This tart, Yvette, sounds so rich and it’s topped off with the perfect crumble. It looks to me like your science lab came up with a winner!

    • I know I’m always talking to her!! This almond crumble was a real surprise to me…I love it and hope to add it to a few more recipes..I kept some to sprinkle on my fresh fruit the following morning also. Maybe I should jar and store!! Yx

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