Fig & Frangipane Tart

Preparation info
  • For


    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

The flavours of this tart combine elements that are very Eastern Mediterranean but which are treated here as a French dessert would be. Frangipane is the pretty French word for almond paste familiar to generations here in Bakewell tart. The precise number of figs you need will depend on their size. They should be ripe but still firm. Tinned figs also taste good cooked this way, but remember to drain them carefully before halving and pushing into the frangipane. The lengthy blind-baking is n