Following on from the delicious Fig Jam I made in March (see the Fig-tastic post), I decided to do a bit of early spring cleaning of my pantry; aka finding an excuse to bake delicious things (not that one ever really needs an excuse).
Using a Jamie Oliver recipe that a dear friend has adapted (thank you so much darling!) I made Frangipane and Fig Jam Tartlets. You could easily substitue any other high quality homemade jam/jelly.
- 6 small shortcrust pastry cases (pre-bought is fine)
- 1 large egg
- 100g almond meal
- 100g softened butter
- 90g caster sugar
- ½ orange, zested
- 1 tablespoon vanilla bean paste (can substitute with essence)
- 170g good-quality fig jam
- Preheat oven to 190 degrees Celsius (I have a fan forced oven)
- Put the 6 pastry cases on a baking tray (lined with foil or wax paper)
- To make the frangipane mixture - crack the egg into a mixing bowl and add the almond meal, butter and caster sugar.
- Grate over the zest of ½ an orange and add the vanilla bean paste
- Mix together until combined
- Spoon 2 teaspoons of jam into each pastry base
- Top off with frangipane mixture (you can add a drop of jam on top to caramelize if desired)
- Bake for 15 to18 minutes, until top of tartlets are light golden brown.
NotesEnsure your oven is hot enough and has a consistent temperature (essential for baking) so that your tarts cook properly and within the suggested time frame (an in-oven thermometer is a great help for this).
If the tartlets don’t turn a light golden brown within 18min, you can continue to cook until 25min.
Don't be concerned if while cooling the center of the tartlets sinks - this is normal.
They will keep for up to five days in a closed container.
Serve warm or chilled - delicious anytime, anywhere.