So this Fig Brown Butter Frangipane Tart. It’s pretty much amazing. I fell head over heels for figs this year. I like them in salads. I like them made into jam and served with cheese…and with prosciutto. I like them in desserts. I just finally decided that I really, really like them. And now I’m kinda sad that fig season is about over. Sad! So I bought another basket of figs and they sat for a few days while I decided what to do with them.
I started thinking about how much I love frangipane tarts. And then it just seemed natural. I did do a little digging around to find some guidance and I came across several fig frangipane tart recipes. BUT. But I had to put my own twist on what I found. Brown butter. Sigh. It’s just so good. I wondered how it would taste in the frangipane. Of course, it’s brown butter. Like anything is going to taste bad with brown butter on or in it. Am I right? Yes. I think it turned out magnificently. The flavor of the brown butter took a little bit of a back seat to the figs once it’s baked, but it was definitely still there and really made for a special tart.
I took my beautiful tart out of the oven, and then I pulled my camera out and could not stop taking pictures. I’ve said it before and I’ll keep saying it over and over again – I love pretty food. This tart was very, very pretty. Almost too pretty to eat. Almost. But sure enough, I had one husband and three kids lining up with their plates and forks ready to dig in. I told them it was for me. I’d already made them a peach pie. But as with most things, it always tastes better when you have someone to share it with.
- For crust:
- ¾ cup brown rice flour
- ½ cup almond meal (I like Trader Joe’s)
- ¼ cup potato starch
- 2 Tablespoons sugar
- ¼ teaspoon salt
- 8 Tablespoons cold butter, cut into cubes
- 1 whole egg, beaten
- a little cold water, only if needed
- For filling:
- ½ cup unsalted butter
- ½ cup granulated sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1¼ cups almond meal
- 3 Tablespoons all-purpose gluten-free flour
- 8-10 ounces fresh figs, halved
- 1 Tablespoon melted honey or apricot jam, for brushing
- Sweetened sour cream, for serving (optional)
- For crust: In the bowl of a food processor, pulse brown rice flour, almond meal, potato starch, sugar and salt until well combined. Scatter cold butter over the dry ingredients. Pulse until the butter is in small pieces with some larger pieces. With the motor running on low, add the beaten egg through the feed hole and process just until the dough comes together.
- Grease the bottom and sides of a 9 or 10-inch tart pan with removeable bottom. Press the tart dough over the bottom and up the sides of the pan. Place in the fridge (or freezer, if you’re in a hurry, and I usually am) and chill until firm.
- Preheat oven to 375 degrees F. Place the chilled crust on a rimmed baking sheet. Line the inside of the tart with parchment paper and fill with beans or pie weights. Bake for 30 minutes, rotating the baking sheet front to back halfway through baking time. Remove from oven and carefully remove the beans or pie weights and parchment paper. Let cool.
- For filling: Place the butter and sugar in the bowl of a food processor. Process, stopping and scraping down the sides as needed, until light and fluffy. With the motor running, add the eggs, one at a time. Stop and scrape down the sides. Add the vanilla and pulse a few times. Add the almond meal and flour. Process until smooth and silky. Transfer the mixture to the cooled crust.
- Arrange the fig halves, cut side up, on top of the filling. Bake for 30-35 minutes at 375 degrees F, or until the filling has puffed around the figs and is golden. Remove from oven and brush the top with the melted honey or jam. Let cool slightly before serving.
- Can be served warm, room temperature, or chilled. Serve with a dollop of sweetened sour cream on top.