Wednesday, September 19, 2012


Fresh figs came into season about a month ago.  I was sooo excited to see the delightful, fruits at the market.  I had determined to make both a savory dish and a dessert using fresh figs. 
My first  endeavor in Fig Land yielded the most delicious pizza.
For the dessert I am in need of inspiration, so I go to the queen of everything domestic…Martha Stewart!  I just love Martha!  There are times when I aspire to be like Martha; but if you saw the state of my house, you would know that aspiration has not been achieved ( I hang my head in shame…not really).  On Martha’s website, I enter “fresh figs desserts”.  Aaaaaah, the angels sing.  Beautiful, fresh fig desserts.  Does she do anything that isn’t beautiful?
I am taken in by Martha’s Fig and Raspberry Croustades, as well as her Fresh Fig and Almond Crostata.  I am thinking of marrying the two recipes, a match made in heaven!  I am not actually using Martha’s recipes, but it's totally her idea.  I am thankful to her stimulating my appetite, and my brain to come up with this dessert!
Pre heat the oven to 350.

You only need one sheet of pastry for this recipe.
Roll the puff pastry out to about a 9 x 12 inch rectangle; put it on a sheet pan.  
Dock the pastry with a fork, leave a 1 inch border. 
Put the pastry into the refrigerator while the remaining ingredients are prepared.
Prepare the Frangipani (Almond paste).

Start with pulsing the almonds, and half of the sugar in a food processor.  I used my mini processor.
See, it looks like sand.


Add the flour and pulse just to mix the flour in.
In a medium bowl, beat together the softened butter and the other half of the sugar.


Whisk in the whole egg and the egg yolk. 

Then mix in the almond and vanilla extracts.

Finally stir in the ground almond mixture.

That’s Frangipani; it can be used in all kinds of pastries! 
If you’re doing a tart in a tart pan, you will need to increase the recipe.

Slice the figs in half lengthwise.

Remove the pastry from the refrigerator.  Spread the Frangipani over the pastry, leave that 1 inch border.

Distribute the figs, cut side up, over the tart.

Fill in with the raspberries.
Bake for 30 to 40 minutes. 

Look how the fruit nestles into the frangipani!

Allow the tart to cool at least 30 minutes.

Warm the jam or jelly 10 seconds in the microwave; or place the small bowl of jam into a larger bowl of hot water and stir.

Brush the jam over the filling and the fruit, but avoid the pastry crust.





Serves 6 to 8

1              sheet    Frozen puff pastry, that has been thawed in the refrigerator
1              Recipe  Frangipani, recipe follows
10                           Fresh figs cut in half lengthwise
3              oz           Fresh raspberries
2              Tbsp      Seedless raspberry jam or apricot jelly
1.        Pre heat oven to 350 degrees.
2.       Roll the puff pastry out to about 9 x 12 inches, and place on an ungreased sheet pan.
3.       Dock the puff pastry with a fork, leave about a 1 inch border around the perimeter of the pastry.  Put into the refrigerator while you prepare the rest of the ingredients, remove the pastry from the refrigerator only when all the ingredients are ready to be assembled.
4.       Spread the frangipani evenly over the bottom of the tart; leave that same 1 inch border.
5.       Distribute the figs evenly; cut side up, over the frangipani.
6.       Sprinkle the raspberries evenly over the tart, in between the figs.  The fruit appears to sit on the tart; but the frangipani and the pastry will puff up in the baking process, and the fruit will be nestled into the filling.
7.       Place into a 350 degree oven for 30 to 40 minutes; turn the pan halfway through the cooking.
8.       Allow the tart to cool.
9.       Heat the jam or jelly either in the microwave for 10 seconds, or sit the small bowl of jam into a larger bowl of hot water and stir.
10.   Brush the melty jam or jelly over the filling and fruit, not over the pastry border.


2/3         cup         Slivered, blanched almonds
1/3         cup         Sugar
3              Tbsp      Flour
¼             cup         Softened butter
1                              Whole egg
1                              Egg yolk
¼             tsp          Almond extract
1              tsp          Vanilla extract 

1.        In a food processor (mini food processor can be used) pulse the almonds and half of the sugar, until it resembles sand.
2.       Add the flour to the food processor and pulse to mix.
3.       In a medium bowl whisk together the softened butter and the other half of the sugar, until it is light and fluffy.
4.       Whisk in the whole egg and the egg yolk.
5.       Stir in the almond extract and the vanilla extract.
6.       Mix in the ground almond mixture.
7.       That’s it.  You’ve made frangipani!  It’s great to use in all kinds of pastry recipes.


  1. Yum! This looks really beautiful. Just so happens, I have a punnet of figs in my fridge. I was going to make a caramelised fig ice cream, but this looks like it would be quicker and yummier!

  2. I love fresh figs but I never tried eating them in a cake of any sort. Yours looks good though :)