Party-size fig frangipane tart with stem ginger custard
- November 2019
- Serves 12-16
- Hands-on time 40 min, oven time 1 hour 10-30 min, plus chilling
For a crowd-pleasing party dessert that’s bursting with subtle festive flavours, look no further than this fig frangipane tart. It’s as delicious as it is beautiful.
Our gorgeous chocolate frangipane pear tart is another go-to party recipe.
- 28.7g (10.9g saturated)
- 31.8g (16.4g sugars)
- 200g unsalted butter, softened
- 200g caster sugar
- 4 medium free-range eggs, lightly beaten
- 100g plain flour, plus extra to dust
- 200g ground almonds
- 500g sweet shortcrust pastry (for a recipe, see our how to make sweet pastry guide)
- 10 ripe figs, stalks removed, halved
- 1 tbsp runny honey, warmed
- 2 tbsp flaked almonds, lightly toasted in a hot dry pan
For the stem ginger custard
- 100g stem ginger from a jar (plus 50ml of the syrup)
- 450ml double cream
- 350ml milk
- 8 medium free-range egg yolks (see tip)
- 175g caster sugar
You’ll also need…
- 30cm fluted tart tin
- Using an electric mixer, beat the butter and sugar in a bowl until light and fluffy. Add the beaten eggs a little at a time, whisking after each addition. If the mixture begins to curdle, add a little of the flour.
- Add the flour and almonds, then stir until combined. Cover and chill for 30 minutes.
- Heat the oven to 180°C/160°C fan/gas 4. Roll out the pastry on a lightly floured surface to 3mm thick, then use to line the tart tin. Trim the edges, then line with non-stick baking paper. Fill with baking beans/uncooked rice, then chill for 30 minutes.
- Bake the pastry case for 25 minutes, then remove the beans/rice and baking paper. Bake for 5-15 minutes more until the pastry is sandy to the touch with no uncooked patches left. Remove from the oven and cool. Arrange the figs, cut-side up, on top. Bake for 40-50 minutes until the frangipane is just set but still soft. Cool, still in the tin, on a cooling rack.
- For the custard, roughly chop the ginger, then heat gently in a pan with the syrup, cream and milk. Meanwhile, beat the egg yolks with the sugar in a heatproof bowl. As soon as the cream mixture comes to the boil, remove from the heat and pour half onto the egg and sugar mixture. Whisk briskly to prevent the eggs scrambling, then pour the mixture back into the pan with the remaining cream mixture and whisk again.
- Return the pan to a low heat and stir until the custard is thick enough to coat the back of a wooden spoon. Pass through
a sieve to remove the ginger and any lumps or skin (discard). Brush the warm tart with warmed honey, sprinkle with the toasted flaked almonds and serve with the custard (see tip and Make Ahead).
This recipe is from Hampshire-based cookery school HH&Co Backstage
Freeze unused egg whites for up to 3 months.
Make the tart and custard up to a day ahead. Keep the tart in an airtight tin. Cover the custard with cling film touching the surface to stop a skin forming, then chill. Warm gently to serve.
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