Chez Pim is one of the foremost and respected food blogs in the Bay Area, and this recent post will show you why.
Chez Pim shows you how to make a easy fig tart with simple ingredients that is bound to dazzle:I could also call it the easiest fig tart,
ever. Really. It has an astonishingly small list of ingredients: a
pie crust*, some luscious figs, with a hidden layer of frangipane,
which, despite the fancy-sounding French name, is simply a concoction
of toasted almonds, sugar, butter, and egg that you can make easily in
a food processor.
The key to the
magic here is the frangipane. It's one of those things that sound far
more difficult and fancy than they really are. My frangipane recipe
came from the one in Michel Bras fantastic Notebooks of Michel Bras: Desserts.
It's basically equal quantity (by weight) of almond meal, butter, and
sugar, with one egg to bind it all together. That's a truly fantastic
recipe, and one so versatile I find a use for
it in practically all my fruit tarts, from the summery stone fruits to
the fall harvest of pears and apples. Right about now, with melting
soft and tantalizingly sweet figs make an appearance all over the
place, you can make a fig tart with a base of this frangipane and it
will turn even the most ardent fig hater into a lover.
Get the how-to at Chez Pim.
[Photo by lepiaf.geo]
