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Hello, Autumn!
Date: Sep. 22nd 2008
Category: Pies and Tarts, Magazine Mondays
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While I’m still trying to hold on to a bit of summer, I’m also happily welcoming my favourite season of the year, Autumn.
What can I say? I’m a sucker for leaves changing colour, frosty mornings, cool but sunny days and that feeling of winter, just around the corner. Oh yes … and HOCKEY!!!
Just as I savoured my homemade lemon gelato, I’m also looking ahead to the best of the fall and for me that includes figs.
I adore figs and while I can’t say that the figs that we get here in Toronto are the best in the world, we are lucky enough to have access to some good figs. We even have neighbours who have managed to grow their own figs!
For today’s edition of Magazine Mondays, and this being the first day of fall, I couldn’t help but choose a recipe featuring figs. I settled on a Fig Frangipane Tart from the Fall 2008 issue of Ricardo magazine.
This tart was fairly easy to make and so delicious. It’s a great way to use any fresh figs that you can get your hands on. And figs and almonds compliment each other so well. I made the tart for the occasion of my godson’s birthday and brought it as part of a dessert tray. It was very elegant and quite the crowd pleaser.
Magazine Mondays, for those that aren’t familiar with it, is a very informal event that I’ve started as a way to put those magazine recipes that I’m constantly collecting to good use. If you have a magazine recipe that you’ve finally tried, let me know and I’ll link to it in my post.
In the meantime, enjoy those figs and have a great week!
Ciao!
I’m always happy to be joined by other people in the food blogging world who are tackling that magazine pile! Natashya of Living in the Kitchen with Puppies (a real MM pro!) comes to us with two recipes: Curried Cauliflower Soup with Coriander Chutney and Watermelon, Feta, and Olive Salad; my dear Liliana of My Cookbook Addiction made a gorgeous Lemon Olive Oil Cake and Wandering Coyote of ReTorte made (drool) Shrimp in Ginger Butter Sauce. Remember, if you post any magazine recipes, let me know!
Fig Frangipane Tart
From the Fall 2008 issue of Ricardo magazine.Note: This recipe is similar to the Peach and Almond Tart I made during the summer. This is a lovely fall dessert so I encourage you to try it.
Equipment: 9-inch tart pan (round or square) with a removable bottom.
For the crust:
1/2 cup unsalted butter, at room temperature
2 tbsp. granulated sugar
1 egg, lightly beaten
1-1/2 cups all purpose flour
1 tsp. cinnamon
1/4 tsp. saltIn the bowl of a stand mixer, combine the butter and sugar and mix with the paddle attachment until well blended.
Add the lightly beaten egg and mix until combined. Scrape down the sides of the bowl.
Add the flour, cinnamon and salt and mix until just combined.
With your hands, pat the dough into the tart pan making sure you pack the dough up the sides of the pan and into all the corners evenly.
Refrigerate the crust while you prepare the frangipane filling.
Frangipane filling:
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. cinnamon
2 eggs, lightly beaten
1-1/4 cups ground almonds
3 tbsp. all purpose flour
8 to 10 figs, quartered (depending on size)
icing sugar (for garnish)Before you start the filling, preheat the oven to 350 degrees F and place a rack in the centre of the oven.
In the bowl of an electric mixer, combine the butter and sugar and mix until combined.
Add the extracts and mix for another minute.
Add the eggs and mix until combined. Scrape down the sides of the bowl.
Add the ground almonds and flour and stir in with a wooden spoon until smooth.
Scrape the frangipane filling into the prepared tart shell.
Arrange the quartered figs over the top of the filling.
Bake the tart for 45 to 50 minutes, or until a tester inserted in the middle of the tart comes out clean. The crust will be golden.
Let the tart cool on a wire rack. Once cool, dust with icing sugar.
Enjoy!
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09/22/08 at 7:16 pm
Wow - nice job! You know, I’ve never seen a fresh fig in these parts (unsurprising, given that this is the boonies; I couldn’t get a Meyer lemon to save my life). We had snow today! And I was wearing a tank top & shorts on Friday…So, yeah, the seasons are a’changing.
09/22/08 at 9:02 pm
I just got back from walking the pups - in a jacket!
I love the tart, I am a fruit tart sort of girl. Your pan is great too, I have never seen a big square one before - is that from T.O.? I just got a rectangle one at St. Lawerence Market. (Now I want a sqaure!)
Your pizzelles look very tasty too - what a lucky godson.
09/22/08 at 9:09 pm
I smiled to myself when i saw pizzelles in the dessert tray. I grew up on anise flavored ones (always homemade) and I love them. I recently bought a stove top pizzelle maker and it works awesome
Your tart looks fantastic too.
09/22/08 at 10:04 pm
A beautiful and wonderfully fragrant tart! Truely delicious!
Cheers,
Rosa
09/22/08 at 11:31 pm
I love the tart pan you used! It looks so beautiful!
09/23/08 at 1:32 am
Everytime I see your Magazine Monday posts I tell myself that I really should start doing the same. I have an accordian file stuffed to bursting with recipes I have clipped out of mags and stacks of others I still haven’t gone through. Sigh, I need at least 4 more hours in every day.
09/23/08 at 6:41 am
Okay, I will be going to the grocer later today to get the ingredients for this tart. Figs are one of my favoprite things and this tart looks like a heavenly way to serve them. and eat them.
09/23/08 at 6:43 am
What a excelent way to welcome Autumn.
09/23/08 at 7:09 am
What a beautiful looking tart! Autumn is off to a good start thanks to you!
09/23/08 at 7:47 am
Fig and frangipane - that shouts fall to me! Iove that there are other frangipane lovers out there! Beautiful job!
09/23/08 at 2:11 pm
I think it’s only after I started blogging that I’ve come to love figs. Now I feel like I’ve missed out for most of my life.
This is beautiful Ivonne. I need to use my tart pan for such as this, it’s telling me it’s so lonely
This some how feels a little summer but fall too.
09/23/08 at 2:17 pm
HOORAY FOR AUTUMN!!!! My all-time favorite season.
Can you believe that fresh figs STILL aren’t available here yet?!!??! It saddens me greatly
09/23/08 at 2:33 pm
No figs here in the North Country of New York. But how might this be with Italian prune plums? Any opinions?
09/23/08 at 3:47 pm
I’ve never tried one of Ricardo’s recipes but have enjoyed perusing his magazine a few times. Glad to hear his recipes are as well put together as his publication!
09/23/08 at 3:49 pm
May I ask what are the sugar-coated cookies on the dessert tray picture?
09/23/08 at 7:16 pm
I Love Love figs. I just bought the most delicious figs at the market last week and they were eaten in a matter of hours! This tart looks amazing! I just started buying Ricardo’s magazine and I actually have the one with this recipe!
Your cookie tray made me smile! Beautiful photos.
09/23/08 at 8:14 pm
Oh my goodness, I completely forgot about hockey. I can’t believe it’s almost that time of year. I’m really happy about fall though! And, that fig tart looks wonderful!
09/24/08 at 7:59 am
We have just entered spring here in Brazil, but I would never say no to such a beautiful tart, Ivonne!
09/24/08 at 8:37 am
So beautiful, perfect for the cool autumnal weather.
09/25/08 at 7:47 am
I agree about autumn, it really the most gorgeous season! I like watching the trees in Montreal change color one by one, it’s beautiful!
Your tart looks great, I love figs and can only wish I used them more in my daily cooking. See you soon on the DB. i’m looking forward to it!
09/25/08 at 8:32 am
Fig season is definitely the best season! Great tart, and those pizzelles you have there look nice too! My grandma used to make them, and one day I’ll get a pizzelle iron.
09/25/08 at 11:22 pm
So beautiful… My goodess - figs and frangipane sounds so hard to resist.
09/26/08 at 5:18 am
Oh Ivonne, this looks scrumptious! Thanks for giving me a wonderful idea on what to do with figs. Hubby will be delighted!
09/28/08 at 9:14 am
Oh my Mmmmmm!!
I love frangipane and with figs? Heavenly!
10/8/09 at 6:32 pm
I just made this recipe and served it to friends. It was a smashing hit! Teensy problem is that the filling was a little too much for the 9″ round tart pan and it spilled over on one side. I used almond flour so maybe that was the reason. Also had to bake it for closer to 1 hr. Will definitely be making this one again. It was terrific.