Naan Therapy

Or should it be 'paratha' therapy …

Frangipane tart

with 3 comments

This is based on David Lebovitz’s french tart dough recipe. The ratio of liquid to dough is critical in this one. After several failed attempts, the one that worked as advertised was where our chef didn’t really wait for the butter to brown at the edges – just enough for it to bubble.

After the tart is partially baked and cooled, add a layer of fresh made frangipane and add sliced figs on top. Let bake for another 30-40 minutes – during this time, frangipane puffs up and encases the figs. Sprinkle powdered sugar on top. And Voila!

Frangipane tart with figs

The tart shell is delicate and buttery and holds up well to cutting and transfer to plate. Flavor of almonds becomes a lot more pronounced upon cooking. This has so much butter that the gluten molecules pass unnoticed through your system!

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Written by Som

September 24, 2014 at 7:25 am

Posted in Dessert, Food, Recipe

Tagged with ,

3 Responses

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  1. I’m topping it with condensed milk, may I?

    Ema Jones

    September 25, 2014 at 4:25 am

    • Figs in Bay Area are like candy, but if you have tart fruits, sweeten away… the texture of condensed milk on the this tart should work out wonderfully.

      Som

      October 12, 2014 at 9:02 am

      • I’m craving for that thick and sweetest form of milk, the condensed milk. It’ll make my tart pop up đŸ˜›

        Ema Jones

        October 13, 2014 at 9:53 am


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