Recipe courtesy of Mario Batali
Print
Almond-Crusted Fig Tart: Crostata di Fichi Mandorlati
Total:
1 hr 35 min
Prep:
25 min
Inactive:
30 min
Cook:
40 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
1 hr 35 min
Prep:
25 min
Inactive:
30 min
Cook:
40 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Crust:
  • 1/2 cup blanched almonds, lightly toasted
  • 2 teaspoons fennel seeds
  • 2 teaspoons aniseeds
  • 1 cup all-purpose flour, plus more, as needed
  • 6 tablespoons very cold sweet butter, cut into small cubes
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon fine sea salt
  • 1 large egg, lightly beaten with 1 tablespoon cold water
  • Butter, for tart tin
Filling:
  • 1 1/2 cups heavy cream
  • 1 large bay leaf
  • 1 teaspoon aniseeds, crushed
  • 1 teaspoon fennel seeds, crushed
  • 1 large egg, slightly beaten
  • 1 tablespoon confectioners' sugar
  • 12 to 14 black or green figs
  • 12 to 14 whole blanched almonds, lightly toasted
  • 2 tablespoons dark brown sugar

Directions

Crust:

In the bowl of a food processor, pulse the almonds with the fennel and aniseeds, until course crumbs form. Add 1 cup flour, 6 tablespoons butter, sugar, and salt and pulse 10 to 12 times to create the texture of coarse crumbs. Add the egg mixture and pulse 8 to 10 times, just until the pastry begins to come together.

Butter a 10-inch tart pan with a removable bottom.

Turn the mixture out onto a lightly floured board and form into a ball. Flatten the ball and press the dough into the tart pan, covering the bottom and sides. Cover with plastic wrap and freeze 30 minutes.

Preheat the oven to 400 degrees F.

Prick the surface of the pastry with a fork and bake 12 to 14 minutes, or until firm and pale gold. Cool thoroughly.

Filling: 

Preheat the oven to 375 degrees F.

In a medium saucepan, combine the cream, bay leaf, aniseeds, and fennel seeds over high heat and bring to a simmer. Lower the heat and let the cream infuse and reduce by 1/3. Remove the pan from the flame, cover and set aside to cool. Whisk the cream, egg, and confectioners' sugar into a small bowl, blending carefully.

Starting at the base, slit each fig almost in half, leaving stem end intact. Stuff each fig with an almond, press the halves together, and stand each fig up in the pastry shell.

Pour the custard around the figs. Dust the top with brown sugar and bake for 25 minutes, or until the custard is set and the filling is dark gold. Cool for 10 minutes, then remove the sides of the pan, and cool 20 minutes before serving.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Lemon Tart: Crostata di Limone

Recipe courtesy of Mario Batali

Crostata di Ciliegie: Cherry Tart

Recipe courtesy of Mario Batali

Four Seasons Tart from Lake Como: Crostata di Quattro Stagioni

Recipe courtesy of Carol Field

Crostata di Ricotta

Recipe courtesy of David Rocco

Almond Tart: Crostata alle Mandorle

Recipe courtesy of Mario Batali

Prosciutto with Fig Tarts

Recipe courtesy of Mario Batali

Plum Tart with Almond Pastry Crust

Recipe courtesy of Ellie Krieger

Goose Liver with Dried Figs: Fegato d'oca con Fichi

Recipe courtesy of Mario Batali

Lemon Crostata with Fresh Figs and Goat Cheese

On TV

So Much Pretty Food Here