Frangipane Tart with Fresh Berries & Figs
We, meaning the girls and I, have become Farmers Market junkies of late but what a nice addiction to have don’t you think? Not something we could have boasted six months ago since there were no markets in our area. In the past few months two have popped up, Kumeu Country Market which is not strictly a farmers market since it sells more than just produce and the Hobsonville Point Farmers Market which is every Sunday morning.
We like to head out early to Hobsonville to get the pick of anything new on offer and enjoy breakfast while there shopping, starting with a great coffee and a lots of sampling of produce its the perfect way to kick start the day. The bag was full on the homeward journey this Sunday, full of Razor Back prosciutto, Freedom Farm streaky bacon, olive oil and lime syrup and spices bought by the 100gram, I consume a lot so it’s the perfect way for me to buy. Beautiful fragrant local grapes, mini courgettes, micro greens, chillies and blackberries, blueberries and figs to decorate this tart with.
There are many reasons why I love to buy at a farmers market, everything is under one roof, it is all locally grown farmed products and the people selling the produce are so passionate about what they are selling. There’s always a buzz, everyone seems to be enjoying themselves, it makes shopping a pleasure not a chore.
If you would like to find out where your local Farmers Market is (in NZ only I’m afraid) or vote for your favourite Framers Market hop over to: http://www.tastefarmersmarkets.org.nz/
Ingredients – pastry
- 110g Butter
- 180g flour
- 50g icing sugar
- 1 egg
- 2 tbsp iced water
Method – pastry
- Preheat oven to 180 degrees centigrade.
- Grease and flour a 24cm loose bottom tart tin or 6-8 small ones.
- Place the flour, butter and icing sugar in a bowl.
- Work the ingredients together until the mixture looks like breadcrumbs, if it gets too soft put it in the fridge to chill further then continue working it together. If you have hot hands put your bowl on top of an ice pack to keep it cool while mixing.
- Add the egg and water and bring dough together.
- Rest dough in fridge for 30 minutes before rolling out.
- Roll out pastry to fit bottom & sides of tin.
- Allow to rest in the fridge until tart filling is prepared.
Ingredients – tart filling
- 150g butter
- 150g castor sugar
- 150g ground almonds
- 2 tbsp plain flour
- 3 eggs
- 3 tbsp apricot jam
- Berries to top tart with
Method – tart filling
- Make the frangipane filling by creaming the butter & sugar together until light and fluffy.
- Gradually beat in the eggs one at a time.
- Fold in the ground almonds.
- Spread one tablespoon of apricot jam over the pastry base then cover with frangipane batter.
- Bake for 35-40 minutes for the large tart or 20 for the smaller individual tarts, or until the frangipane is golden and risen slightly and is like sponge to touch.
- Allow to cool before arranging the fruit on top.
- Heat the rest of the apricot jam in a pan and strain through a sieve.
- With a pastry brush, brush the top of tart with some jam and arrange fruit on top of the jam glaze, this will hold the fruit.
- Brush all the arranged fruit with the apricot glaze. This not only makes it look nice and shiny it also stops the fruit from drying out.
- Store in fridge and allow to come to room temperature before serving.