I wasn’t a Girl Scout so I’m not very good at tying knots or starting fires without a match but I am very good at being prepared and these individual tarts are designed with that preparedness in mind.
I’ve used our gluten-free Revenge Shortcrust Pastry recipe for the bases, spread them with a frangipane mix and topped them with sliced fresh figs. What’s so ‘being-prepared’ about that you ask?
A few weeks ago, I cut out the pastry rounds, made the frangipane and froze the lot. They’ve been lying in wait in the freezer for one of those moments when I’m in need of a quick, no fuss dessert and after a very busy day this week, with friends invited for dinner, it was a relief to have one course organsied.
It’s so easy to just whip out the frozen pastry rounds (which I interleave with baking paper before freezing), fling them on to a baking tray, give the frangipane a few seconds zap in the micro or in the preheating oven just to soften it a little then spread onto the pastry and top with whatever seasonal fruit you have on hand.
I like to serve this dessert with crème fraiche, a tub of which, Girl Scout-like, I always keep in the fridge. The tarts are quite sweet and the crème fraiche is a good balance but also because it keeps well, much longer than fresh cream, however, if you prefer, a dollop of whipped, fresh cream will do nicely too.
Prepare a lovely glass of wine while you’re at it.
Cheers.
Rosie
FIG AND FRANGIPANE TARTS
Makes 10
1 quantity Revenge Shortcrust Pastry (see below)
10-15 fresh figs
1 tablespoon apricot jam, warmed, sieved
Crème fraiche to serve
The Frangipane
120 gm unsalted butter, at warm room temperature
120 gm caster sugar
60 gm ground almonds
2 teaspoon cornflour
Preheat oven to 180°C. Line two baking trays with non stick baking paper.
Roll pastry 5mm thick and cut into 10 x 10cm rounds. Place each round onto the prepared baking trays.
Mix the frangipane ingredients together until smooth and spread 1 dessertspoonful onto each pastry round leaving a 5mm border at the edges.
Slice the figs 5mm thick and arrange on top of the frangipane. Be generous with the number of slices as they reduce in size once cooked. Bake for 15-20 mins or until the edges of the tarts are golden brown. Rest on the baking tray for 5 minutes before transferring to a rack to cool. Brush tarts with warmed apricot jam for gloss.
To serve
Place a tart on each of 10 serving plates and top with a dollop of crème fraiche.
Pastry
250 gm Revenge Gluten-free Almond Plain Flour Mix (see below)
85 gm caster sugar
65 gm unsalted butter, cold, cubed
1 whole egg
1 pinch salt
Place dry ingredients into a food processor and process for a couple of seconds to combine.
Add cold butter cubes and process until the mixture resembles fine breadcrumbs.
Add egg and process until the pastry comes together into a ball. You may need to add iced water, a teaspoon at a time.
Place pastry onto a sheet of plastic wrap and pat into a disc about 1cm thick. Refrigerate for an hour before rolling out. (Pastry will keep in the fridge for at least a week.)
Remove the pastry from the fridge and knead until it is smooth and pliable. Roll out in between two pieces of non-stick baking paper to around 5mm thick. Cut out 10 x 10cm rounds.
REVENGE GLUTEN-FREE ALMOND PLAIN FLOUR MIX
280 gm almond meal
210 gm besan flour
280 gm fine white rice flour
175 gm corn flour
Whip up a batch and store in the fridge.