Fig Frangipane Tart with Speculoos Tahini Crust
Speculoos tahini crust, fig butter, orange almond cream, caramelized figs and balsamic.
Ingredients
- 1 pack (about 7 oz) Speculoos cookies
- ½ cup Nuts
- a pinch for the crust + ¼ tsp kosher for the almond cream Salt
- a splash for the crust (or lemon zest) + 1 tsp for the almond cream Vanilla extract
- about ¼ cup Fogato tahini
- ½ cup Fogato fig jam
- 150 g (1½ cups) Almond flour
- 15 g (2 tbsp) All-purpose flour
- 150 g (¾ cup), plus a little for the figs Sugar
- 2 large Eggs
- 45 g (3 tbsp) Unsalted butter, soft
- zest of 1 orange, plus more to finish Orange zest
- 8, halved Fresh figs
- 1 tbsp Fogato aged balsamic glaze
Steps
- Heat the oven to 325°F.
- Process the speculoos cookies, nuts, a pinch of salt and vanilla (or lemon zest) in a food processor until fine.
- With the processor running, add the tahini gradually and stop as soon as it looks like wet sand and starts coming together.
- Pour into a 9-inch springform pan and press it flat with the bottom of a measuring cup.
- Bake until set and fragrant.
- Cool for 5 minutes before adding the filling.
- Turn the oven up to 350°F. Blend the almond flour, all-purpose flour, sugar, kosher salt, vanilla, eggs, soft butter and orange zest until smooth.
- Spread the fig butter over the crust, then the almond cream over that.
- Press the fig halves in cut side up and bake until golden and set in the middle.
- Sprinkle the figs with a little sugar and brûlée them with a torch, or under the broiler for a minute.
- Cool, then drizzle with Fogato aged balsamic glaze and finish with more orange zest.
This tart crust stays crumbly: it doesn't hold walls, it sticks to the bottom of the filling, so use a springform pan. The almond cream is adapted from The Floured Table, without the anise seeds and with orange zest.
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