GLUTEN-FREE FIG TART

Wanting a seasonal gluten-free fig tart to end an Italian meal we came up with this delicious combination. Fig, frangipane and Frangelico. We nicknamed it the 3F Tart.

You could try different ingredient combinations such as apricots, almonds and amaretto and, yes, why not, call it a 3A Tart.

We’ve provided you with the links to our website for some of the components of the gluten-free fig tart. We always have some flour mix made up in the pantry, some frozen pastry ready to defrost, and the praline we use to gild the lily can be made well ahead too.

Prepare the various parts of this delicious gluten-free fig tart over a few days, ready for an easy assembly, and you’ll soon have the enticing aromas of figs and hazelnuts wafting through your kitchen.

Caren

FIG, HAZELNUT FRANGIPANE AND FRANGELICO TART COOKED PIC.JPG
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FIG, HAZELNUT FRANGIPANE AND FRANGELICO TART

Serves 12


TART BASE

1 25cm Revenge Almond Shortcrust Pastry base, link to recipe

Preheat oven to 160°C.

Blind bake the pastry base, link to method


FRANGIPANE FILLING

150 gm unsalted butter, room temperature
225 gm caster sugar
2 vanilla beans, seeds only
3 eggs
75 gm Revenge Gluten-Free Almond Plain Flour, link to recipe
150 gm hazelnut meal
50 gm almond meal
½ teaspoon salt
120 ml Frangelico
8 fresh figs, washed and dried
Icing sugar for dusting
600 ml cream, whipped, to serve
Hazelnut praline, optional


Pre-heat oven to 180°C.

Cream butter, sugar and vanilla seeds in an electric mixer for 5 minutes until pale and light. Add eggs one at a time, beating well after each addition.

Combine flour, salt, hazelnut and almond meals and fold a third into the butter mixture. Stir in ½ the Frangelico until well combined. Repeat with another third of the flour/nut mix and the last of the Frangelico. Lastly fold in the remaining third of the flour/nut mix. Rest the frangipane in the fridge for 30 minutes.

Spoon the frangipane into the cooled blind baked tart base and smooth the top. Cut 6 figs into halves and press pieces, skin side down, into the frangipane around the tart. Fill in the middle space with quarters of the remaining 2 figs.

Bake 60-70 minutes until pastry is a dark gold colour and a skewer inserted into the centre of the filling withdraws clean.

Rest 20 minutes and then carefully remove the tart from the tin onto a cake rack to cool. Transfer to a cake plate for serving and dust with icing sugar.

Serve with whipped cream, sprinkled with Hazelnut Praline if using.


HAZELNUT PRALINE

250 gm roasted, skinned hazelnuts
½ cup water
1 cup sugar

Line a small baking tray with baking paper.

Scatter the nuts over the centre of the tray.

Heat the water and sugar in a small saucepan, without stirring, until it turns a golden colour.

Pour the mix over the nuts and allow to cool and harden completely.

Break the praline into pieces and process in a food processor to produce a coarse, sandy powder. Store in a dry glass jar.

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