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Fig & Marzipan Tart
The fig is one of the first foods that humans figured out they could grow on their own. Chef Ray Wyatt is taking the fruit from the ficus tree and turning it into a tasty treat you can eat year round.
Makes 8 Small tartlets or 1x deep 8 inch Tart
8 Ounces/250 Grams Unsalted butter, softened
6 Ounces/190 Grams granulated sugar
4 Whole eggs, beaten
4 Ounces/120 grams grated Marzipan
2 Ounces/60 Grams AP flour
8 Ounces/250 Grams Almond flour or finely ground almonds
12-16 Figs (mission figs are larger than Turkish Browns so buy accordingly), halved
1/2 Cup Raspberry Jam
1/2 cup runny honey
Puff Pastry (1 large18x12 piece)
Preheat the oven to 375 degrees.
Spray your tartlet/tart shell with cooking spray
Line the shell/s with puff pastry and push it into the edges.
Sieve together the almond and flour.
In a food mixer or large bowl, beat together the sugar and butter until lighter in color and creamy.
Add the eggs a little at a time whilst the machine is running, once incorporated, add the almond and flour mix followed by the marzipan. Mix well.
Spread a layer of Raspberry jam on the bottom of the tart or tartlets.
Pour in the almond mixture until it is 1/4 inch from the top.
Carefully lay the figs in the almond mix, flat side facing up.
Bake until the almond mixture is deep golden brown.
Remove from the oven and drizzle with honey. Serve warm.
Yield: 8 servings
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