passover fig frangipane tart

passover fig frangipane tart

• 13 Apr 2012

Do you remember the fig frangipane tart I made last year? I decided to see if I could make a passover version. I set myself the ultimate challenge of making workable pastry using my Passover baking mix. I used my regular shortcrust pastry recipe and substituted the flour with a combination of potato flour, superfine matzo meal and ground almonds.



The pastry was drier than usual but could still be rolled out between 2 sheets of baking paper. I'm not sure I could use it for anything larger than these tartlet shells cos it was pretty crumbly. I need to work on the proportion of the different flours so at this stage I'm not going to share the pastry recipe with you as it's still a work in progress. Edit - here's a link to the Passover Fig frangipane tart recipe from 2015 including the pastry recipe. 



I managed to get the tartlet shells cooked and filled without any major disasters.



Now I did try one of these little tarts and as you can see the pastry was really crumbly but the tart was delicious. I managed to get these to work intact and once again, no-one at work realised I'd 'renovated' the recipe for passover.



Passover Fig Frangipane Tart Filling - makes six 8cm tartlets
printable recipe

Filling
100 grams unsalted butter
100 grams caster sugar

100 grams almond meal

1 teaspoon potato flour (starch)

1 teaspoon grated orange rind

1 large egg

1 tablespoon finely chopped whole almonds, skins left on

2 tablespoons apricot jam

Topping

6 small figs, halved lengthwise

1 tablespoon sugar

Optional – 2 tablespoons warmed apricot jam.

Pastry
½ recipe Passover short crust pastry- see here 

Method

Preheat the oven to 190ºC/375ºF. Roll out the Passover short crust pastry between 2 layers of greaseproof paper and use to line six greased 8 cm tartlet tins.  Refrigerate the tartlet shells for 1 hour. Line the tins with baking paper and fill the shells with baking weights. Bake for 15 minutes before carefully removing the lining paper and the baking weights. Return the partly cooked shells to the oven and cook for another 10 minutes until the shells are lightly golden. Allow the tartlet shells to cool while making the filling.

Sprinkle the caster sugar over the cut side of the figs and put to one side.

In a small bowl or in a food processor, combine the butter, sugar, almond meal and the grated rind until a soft mixture is formed. Add the egg and when combined, stir in the chopped nuts.

Spoon 1 teaspoon apricot jam into each tartlet shell. Gently spoon the almond mixture evenly into the pre baked tart shells. Don’t overfill the tarts ~ ⅔ is fine. Gently place one halved fig onto the filled tart, cut side facing up.

Reduce the oven temperature to 180ºC/350ºF and bake the tarts for 30 minutes or until the filling has puffed and golden in colour. Remove the tart shells from the oven and place on a wire rack to cool.

When cool, gently remove the tarts from the tins.

If desired you can glaze the top of the tarts with 1-2 tablespoons of warmed apricot jam.

That's the last recipe for the week. I hope you've enjoyed my week of Passover baking.

See you all again next week,

Jillian