by Sagegreen
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Sagegreen's Notes:
Expand1 1/2 cup white whole wheat flour (organic King Arthur) Ask a question about this ingredient
4 ounces unsalted cold butter, cut into cubes Ask a question about this ingredient
1/2 teaspoon fine sea salt Ask a question about this ingredient
2 tablespoons light muscovado sugar Ask a question about this ingredient
small glass of chilled white wine Ask a question about this ingredient
4 ounces fig jam Ask a question about this ingredient
5 ounces apricot jam Ask a question about this ingredient
3 ounces Calimyrna figs, thinly sliced, divided Ask a question about this ingredient
4 ounces unsalted butter Ask a question about this ingredient
4 ounces light muscovado sugar Ask a question about this ingredient
3 eggs Ask a question about this ingredient
1/2 teaspoon almond oil essence Ask a question about this ingredient
4 ounces almonds, ground up Ask a question about this ingredient
1 tablespoon all purpose flour Ask a question about this ingredient
Toss the salt and sugar into the flour in a bowl. Work the cold butter cubes into the flour using a pastry blender. Spoon in one tablespoon of the cold wine and work that in. Add another. If needed add a little more until the crust comes together. Form a ball and refrigerate for at least 30 minutes.
Ask a question about this stepRoll out the chilled dough to about 1/8 of an inch in thickness. Line a 9 inch flan pan. Trim the excess off around the rim.
Ask a question about this stepSpread an even layer of fig jam on top of the crust. Smear a layer of apricot jam right over that. Arrange a layer of the figs right on top. Store the pan in the fridge.
Ask a question about this stepCream the butter until it is soft and, well, wimpy. Shoot in the sugar and whip that into the butter. Crack in one egg at a time, whisking each one into the mix. Stir in the almond essence. Then blend in the ground almonds and flour.
Ask a question about this stepSpoon the almond egg mix on the top of the figs and jams in chilled flan. Spread out the mix evenly. In the center arrange more of the sliced figs and some slice almonds.
Ask a question about this stepBake in a 400 degree oven for about 30 minutes until golden brown. Cool. Then serve alongside whipped cream, creme fraiche, marscapone,or ice cream.
Ask a question about this stepThanks, cookerjones. We loved this version. I think it is worth creating an occasion!
I love figs and your flavor combination sounds divine! I also wish I had a slice for breakfast (I'm finally looking at all these amazing tarts now).
Thanks, gingerroot. There sure were a ton of tarts last week; I could not keep up!
Love that you used wine in the crust. This looks scrumptious; wish I had a slice for breakfast!
Thnaks, Midge. It is now gone, but does make a great breakfast, too!
I could dive right into this delectable dessert!
Thanks so much, Liz. Making this brought back floods of memories, too.
I second LTC's comment...the photo is mouthwatering, and it looks like you can dive right into the computer screen :)
This sounds terrific - don't think I've ever seen almond oil essence, though. Where can I get it. do you think?
Thanks, healthierkitchen. Oops, I typed a mistake with that ingredient...it is simply regular almond essence; I uploaded a photo of the vial I used.
Love the almond, apricot, fig combo. Bet this is scrumptious!
Thanks, hla! I had one other tart in the works which did not make the deadline for the contest, but fortunately it is with ricotta! I just spied sunchokes at my market. Will want to try your tart, after a short break from tarts!
Thanks, wssmom. Just uploaded some photos. I threw this together really quickly. You can make a more elegant looking one with more care. But I have loved this recipe since I first had it in Bakewell. Then it was a strawberry one.
Thanks! This is really easy as pie to make and even easier to eat. At first I was adding the apricot jam because I had run out of the fig...but I have to say I really like the combination.
Wow!! Love figs and there's that almond....
I had a Bakewell IN Bakewell this summer. Lovely tart. Lovely place.
Thanks. I have not been back to Bakewell in years, but remember it vividly!
I think it is the Rutland Arms that lays claim to the first Bakewell. We had tea there with our pudding. I love how the English call all desserts pudding!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
This sounds absolutely divine. I wish I had seen this in time for the party I am throwing this evening and will now have to concoct another reason to make this. Shouldn't be too hard:)