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 FIG TART
 more with Figs
 with Concorde Grape Sorbet

Figs , Buttercookie Brittle

Figs with Port & Cumin Ice cream

Figuring Fig

Fig Tart
 
  | Pistachio Frangipane | Making the Tarts | Concorde Grape Sorbet |
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 PISTACHIO FRANGIPANE

- 1 lb Butter

- 1 lb 10 X

- 1 lb Blanched almond flour

- 150 gm Pistachio Paste

- 10 Eggs

- Cream the butter in the microwave fro 30 to 40 seconds and put in mixing bowl and add the pistachio paste

- Cover with the 10 X then then the almond flour .

- Add the eggs (cold straight from cooler)

- Turn on 1st speed for 15 seconds then 2nd speed for 10 second, then 3rd speed for 15 seconds.

- Finally come back to 2nd speed until the mix becomes light and fluffy. This will take less than 5 minutes.

 
 MAKING THE TARTS

 

- Disc of Puff Pastry

- 5 figs cut in halves

- Pre-cut the puff pastry and keep it frozen.

- When needed dispose the dough circle onto a perforated baking sheet, lightly sprayed with butter spray.

- Pipe some frangipane in a circular motion from the center until 1 inch from the edges of the dough.

- Macerate the cut figs with some cinnamon sugar , a squeeze of orange juice and splash of good port . Toss well , gently and repeatedly until the sugar form a syrup and the figs become wet and shiny.

 

 

 BAKING THE TARTS

At 325ºF for about 30 minutes


 CONCORDE GRAPE SORBET

5 qt Fresh Concorde Grapes juice (1 case)

- 1 qt Sorbet Syrup

- 675 gm sugar

- 500 gm water

- 75 gm light corn syrup

- 175 gm sugar

- 3 gm Agar agar

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FIG TART, CONCORDE GRAPE SORBET