I love figs and am always looking for ways to cook them.
Delicious with a dollop of cream or vanilla ice cream, and a brilliant way of using up figs in the fridge when they are in season. The pastry is so light and forgiving, even if you roll it a little too thick.
I have adapted this recipe from a variety of sources. The pastry has been taken from the ‘Gluten free and easy’ by Sara Lewis and the frangipane recipe came from the March 2015 issue of the Taste Magazine. The Weltevrede fig and guest farm in the Cape posted a recipe for a fig tart in this issue which looked lovely, and I had some figs going a little soft in the fridge so I thought I would make a GF version.
I have used a food processor to mix the pastry, makes it so easy.
For the pastry:
115g Rice flour, plus a little extra for dusting when rolling the pasty
55g Tapioca flour
1/2 tsp Xanthan gum
55g Almond flour
2 TBSP Caster sugar
115g cold butter diced, I used the salted butter
1-2 tsp cold water
Simply pop the flours, xanthan gum, almond flour and sugar into the bowl of the processor and mix well to combine. Add the butter and mix again till the mix resembles a fine bread crumb. Pop the egg and the water, 1 teaspoon at a time, until the dough comes together in a soft ball. It should not be sticky. Wrap the dough in cling film or a plastic bag and rest in the fridge for 1 hour.
This recipe makes one large 20cm pie tin or 4 smaller ones.
While the pastry is resting get a move on with the frangipane:
150g caster sugar
150g almond flour
1tsp rice flour
2 eggs lightly whisked
Set the oven to 180degs
Put the butter and sugar into a bowl and mix until very light and pale. Add the eggs and beat till lovely and fluffy. Mix in the flour and almond flour.
Remove the pasty from the fridge and roll it out to the size you require. It may tear as it is a very light pastry. Don’t panic as it can be repaired with a few blobs of pastry. Press it into your tins and make sure it goes up the sides. I like to put it back in the fridge at this point as it does soften very quickly. Give it 20 min to chill again. Once chilled trim the sides with a knife or scissors, the pastry does not shrink like normal wheat pastry. Pop a piece of baking paper into the pie and fill with dried beans to blind bake the pastry. Bake it for 10 min. Remove the paper and bake it for a further 5 min to dry the bottom out a bit.
Pour your frangipane into the pastry casings. Chop up the figs to the size you fancy and push them into the frangipane. You have to be careful not to overfull the pastry casings as the figs will take up space and you don’t want the filling to spill over. If too full simply scoop it out with a teaspoon.
Turn the oven down to 160degs. Place the tart tins onto a tray and into the oven for 25 min or there about. There should not be a wobble when you give them a little shake and they should be golden brown.
They do keep in the fridge for a couple of days if you can’t eat them in one go – not the case in my house!