The Wickedfood cooking school team was in France, to find inspiration for our French cooking classes and teambuilding cooking classes. They came across this scrumptious tart on the lunch buffet at the Hotel Royale in Deauville
1 cup (250g) butter
1/2 cup (100g) castor sugar
1 cup (135g) flour
1/3 cup (80g) butter, melted
200g egg whites
11/3 cup (260g) castor sugar
3/4 cup (80g) very finely ground almonds
1/2 cup (80g) flour
1/2 t vanilla essence
3-4 ripe figs, sliced
Butter and sugar for glazing
- Carefully cream butter and sugar. Slowly add the egg and finally add the sifted flour. Once mixed, quickly blend.
- Roll the pastry in a ball and leave in a cool place or fridge for one hour.
- Lightly grill hazelnuts. Reduce to a paste using a mortar and pestle or food processor, adding water.
Add this mixture to the melted butter and strain.
- Beat egg whites until fluffy and slowly add sugar, almond powder, flour and vanilla essence.
- Add the lukewarm hazelnut butter and leave overnight in a cool place.
- Line a pastry dish with the shortcrust pastry and fill with the almond filling.
- Arrange the sliced figs on top of the tart, and brush with the sugar and butter mixture. Bake at 200°C for 20 to 30 minutes (until golden brown), glazing the figs 2 to 3 times during baking.
See the following articles on French food:
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