Fig Frangipane Tart
Blog Entry: Wednesday 23 Sep 2009
The blanched and peeled almonds combined with the real butter, honey and lemon zest bring a fresh, rich flavour with the figs, which are wonderfully ripe at the moment.
See the recipe for fig frangipane tart at the LATimes.com
And you can use the lovely real-butter pastry recipe below from our resident chef Matthew Sworder:
225g plain flour
175g butter
pinch of salt
a little cold water
1. In a large bowl weigh the plain flour and add the salt.
2. Grate the frozen butter in ideally a food processor alternatively by hand (Note: don’t handle the butter too much as it must stay frozen).
3. Next mix the grated butter to the flour, add a little cold water to bind the mix together and mix with your hands.
4. Finally place in the fridge for half an hour for it to rest before rolling it out.
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