Category: Recipes

Fig Honey And Almond Frangipane Tart

Beautiful velvety figs with vibrant crimson interiors.
I’m obsessed.
They’re right in season at the moment and on all of the shelves everywhere- greengrocers, supermarkets and deli shops down the road.
Add them to salads with salty crumbly goats cheese, slice them up, roast them and serve with natural yoghurt and cinnamon for breakfast or combine them with a rich buttery pastry case to make this delicious fig, almond and honey frangipane tart.

FIG, HONEY AND ALMOND FRANGIPANE TART

FIG, HONEY AND ALMOND FRANGIPANE TART RECIPE

Ingredients:

For the shortcrust pastry:

250g plain flour
125g cold unsalted butter
1tbsp caster sugar
1 egg, beaten
Pinch of salt
Cold water

For the frangipane filling:

100g caster sugar
125g softened unsalted butter
1 and a half tbsp honey
2 eggs
1tsp vanilla paste
40g plain flour
170g ground almonds

8-10 ripe figs
More honey to brush over the top

Method:

Grease a round loose-bottomed fluted tart case with some soft unsalted butter.
To make the pastry, add the plain flour, cold butter, salt and caster sugar to a food processor. Blitz on high speed until you have a breadcrumb-like consistency. With the food processor running on medium, gradually add in the beaten egg and a few teaspoons of cold water until the mixture begins to form a dough and is brought together. Tip the dough out of the food processor onto a lightly floured surface and bring it together with your hands. Wrap the pastry in clingfilm and chill in the fridge for 45mins-1 hour.

Meanwhile, make the frangipane filling.
In a large mixing bowl, beat the butter with an electric whisk until soft and creamy. Whisk in the sugar, honey and vanilla paste until combined. Then gradually whisk in the eggs, one at a time. Tip in the flour and ground almonds and continue to whisk until everything is fully combined and you have a smooth batter.

Preheat your oven to 180 degrees C (fan.) Put a baking tray on the middle shelf of the oven to heat up. (I use one with holes in at this helps to make sure the pastry cooks underneath.)

Remove the pastry from the fridge and tip it out onto a lightly floured work surface. Using a rolling pin, roll the pastry out into a large circle to the thickness of around a 1 pound coin.
Carefully lift the pastry over the tart case and then push it into the fluted sides to line it. At this point, keep the extra pastry hanging over the edge of the tart case.
Line the tart case with baking paper and then top with baking beans (or rice or any other heavy grain.) Blind bake the tart case in the preheated oven on the hot baking tray for 10-12 minutes. Then remove the baking beans and baking paper and bake the pastry for another 3-4 minutes until starting to turn golden brown. Remove the tart case from the oven and leave to cool for a few minutes.
Then using a sharp knife, run it along the edges of the tart case to remove the excess pastry and to leave you a neat edge to the tart.

Fill the pastry case with the frangipane mixture, spreading it out evenly.

Using a sharp knife, cut each fig into 6 equal pieces and then arrange them on top of the frangipane mixture, pushing them down slightly into the batter.

Once you are happy with the pattern, return the tart to the oven at 180 degrees C (fan) and bake for 25 minutes. (Reduce the heat to 170 degrees C (fan) after 15 minutes of baking time.)

After this initial 25 minutes, cover the tart with 2 layers of tinfoil. This will stop the top form burning but will allow the tart to cook the whole way through. Return it to the oven and bake for another 20-25 minutes until the frangipane has risen slightly and is cooked through. Uncover the tart and brush the top with a little warmed honey to give it a shine. Return the tart to the oven, uncovered, for a further 5 minutes. Then remove and allow to cool.

Serve still warm with creme fraiche or ice cream.

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Moroccan Lamb StewF or The Maille Culinary Challenge

MOROCCAN LAMB STEW FOR THE MAILLE CULINARY CHALLENGE
MOROCCAN LAMB STEW FOR THE MAILLE CULINARY CHALLENGE

The lovely people over at Maille sent me an email asking if I’d like to take part in their Maille culinary challenge. This involved coming up with a creative and original recipe using Maille products in order to share the recipe with you all. I was able to choose the products I’d like to try out and then had a few weeks to experiment and produce my final recipe.

We usually have their classic dijon and wholegrain mustard in the fridge on a regular basis so I decided to try out something a little different. I asked to sample their Maille mustard with white wine, apricots and curry spices and wanted to try out a slightly unusual recipe using mustard to showcase its versatility. This recipe is for a rich moroccan lamb stew.

The lamb is marinated in the mustard and then fried along with other Moroccan spices, fresh ginger, garlic and chilli.  It is then slow cooked in a low oven temperature for 3 hours. Mixed with juicy apricots and chickpeas and topped with fresh coriander and flaked almonds, it makes a deliciously tasty meal accompanied by fluffy basmati rice or couscous.

Moroccan Spiced Mustard Lamb Stew with Apricots:

Ingredients: (to serve 4) NB- I used a larger casserole dish than pictured but used this smaller one to serve individual portions.

2 garlic cloves
1/2 small red chilli
Small thumb-size piece of fresh ginger
1 large onion
600g diced lamb leg
4 heaped teaspoons of Maille mustard with white wine, apricots and curry spices
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp Ras El Hanout spice mix
2tbsp olive oil
Salt and pepper
1tbsp honey
150g partially rehydrated dried apricots.
240g drained chickpeas (400g tin undrained)
400g tinned tomatoes
700ml chicken stock (or vegetable stock)
Fresh coriander
Flaked almonds

Basmati Rice

Method:
1. Put the diced lamb into a bowl along with the mustard. Mix thoroughly to coat the lamb and then leave to marinade in the fridge for 30 minutes.

MOROCCAN LAMB STEW FOR THE MAILLE CULINARY CHALLENGE
MOROCCAN LAMB STEW FOR THE MAILLE CULINARY CHALLENGE

2. Peel and finely chop the garlic, ginger and onion. Deseed and finely chop the chilli.  Preheat the oven to 150 degrees C (fan.)

MOROCCAN LAMB STEW FOR THE MAILLE CULINARY CHALLENGE
MOROCCAN LAMB STEW FOR THE MAILLE CULINARY CHALLENGE

3. Add the lamb to a large casserole dish along with the olive oil and fry over a high heat until just browned. Add in the garlic, chilli, ginger and onion and turn the heat down to a medium heat.

MOROCCAN LAMB STEW FOR THE MAILLE CULINARY CHALLENGE

4. Add in the spices, honey and a good pinch of both salt and black pepper.

5. Continue to fry the mixture over a medium heat for 5-10 minutes until the onion has softened. Then add in the tinned tomatoes and stock. Bring to a simmer and then put into the oven with a lid on for 2 hours.  Check the stew at half hour intervals to check that it has enough liquid and is not drying out or burning. If it looks a little dry add a little more stock before returning it to the oven.

6. Meanwhile, cut your apricots up into chunky pieces.

MOROCCAN LAMB STEW FOR THE MAILLE CULINARY CHALLENGE

7. Add the apricots to a bowl and cover with boiling water. Allow the apricots to sit whilst the stew is cooking. This will help to ensure the apricots are really juicy. 

MOROCCAN LAMB STEW FOR THE MAILLE CULINARY CHALLENGE

8. After two hours of cooking, add the chickpeas and apricots to the stew and then return the stew to the oven for another hour. 

MOROCCAN LAMB STEW FOR THE MAILLE CULINARY CHALLENGE

9. During the last 15 minutes of cooking time, prepare your rice. Thoroughly wash your desired amount of basmati rice in cold water and then add to a pan along with double the amount of cold water to rice and a pinch of salt. I use one cup rice and 2 cups cold water for 2 people (my cup is a small tea mug). Put over a high heat and cook for 10-12 minutes until the rice is fluffy and tender. 
10. Once the stew is cooked and the lamb meat is really tender, remove it from the oven and scatter over some freshly chopped coriander and flaked almonds. Serve immediately with the fluffy basmati rice. 

MOROCCAN LAMB STEW FOR THE MAILLE CULINARY CHALLENGE

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