In my home country Tunisia, we produce amazing sweet and juicy figs during the summer. And I think there is nothing better than a tart to sublimate this fruit and enjoy it. The tangy raspberry gelée balances perfectly the sweet fresh fig slices, and the nougat adds texture and flavor to this tart. The perfect sweet summer treat! 

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This tart is made of:

  • pastry crust (pâte sucrée)
  • nougat almond cream
  • raspberry gelée
  • fresh figs

Pastry crust

I always prepare this almond shortcrust with the quantities below, use what I need and freeze the rest of the  dough for a maximum of one month, wrapped properly in a cling wrap and placed in an airtight container. I rarely freeze it once cooked, but it can be done for a few days, especially if you don’t have the time to prepare the whole tart on the same day. You can for instance freeze the crust half-cooked, and when needed you just finish blind-cooking it or fill it with almond cream and cook it, in both cases without unfreezing it.

This dough requires 3 hours of resting time, try to respect it, otherwise it will shrink in the oven. And once lined on the tin, it needs at least one more hour to rest. What I generally do: I prepare the dough in the evening, let it rest overnight, and in the morning I line the mold, and bake after at least one hour.

Print Recipe
Prep Time 10 mins
Cook Time 40 mins
Resting Time 4 hrs
Total Time 4 hrs 50 mins
Course Dessert
Cuisine French
Servings 585 grammes
Calories 70 kcal

Equipment

  • Scale
  • Sifter
  • Stand mixer with flat beater
  • Cling wrap
  • 22cm stainless steel tart ring (check picture below)

Ingredients
  

  • 150 g Butter At room temperature
  • 1 g Fleur de sel French sea salt
  • 95 g Icing sugar
  • 1 piece Vanilla pod
  • 30 g Almond powder
  • 60 g Egg One medium egg
  • 250 g Flour All purpose - Cake flour - Type 45

Instructions
 

  • Cut the butter in small cubes and let it soften at room temperature for at least 30 minutes. At the same time take the egg out of the refregirator.
  • Place the soft butter in the bowl of the stand mixer equipped with the flat beater.
  • Mix and combine (in this order) with the salt, icing sugar, vanilla seeds, almond powder and the egg.
  • Sift the flour.
  • Add approximately 1/4 to the dough and combine.
  • Add the rest of the flour and mix quickly, just until combined. Do not overwork the dough otherwise it will become elastic and shrink during the baking. At this stage the dough is "creamy" and that's normal.
  • Place it on a cling wrap and flatten it (approximately 2cm thickness). Wrap it properly and let it rest for 3 hours if possible.
  • Take 240g of dough and roll it out to a thickness of 2mm*.
  • Grease the ring and place it on a tray covered with a silicone mat or baking paper.
  • Line the ring* and place it in the refrigerator for 1 hour.
  • Preheat the oven at 170°C.
  • Line the pastry with parchment paper and add baking beans (ceramic ones if possible), to weigh the pastry down.
  • Bake for 15 minutes.

Notes

Please refer to the Montage section below.
* Please refer to the Essentials page.
 
Keyword Almond, Dough, Tart, Vanilla

Nougat almond cream

This cream usually used to fill tarts shells and baked, can be prepared in advance and refregirated in a glass jar in the freezer. Whenever you need it, just unfreeze it before pouring it in the tart’s shell.

Print Recipe
Prep Time 5 mins
Cook Time 20 mins
Resting Time 0 mins
Total Time 25 mins
Course Dessert
Cuisine French
Servings 10 slices
Calories 195 kcal

Equipment

  • Scale
  • Stand mixer equipped with the flat beater
  • Piping bag

Ingredients
  

  • 70 g Butter At room temperature
  • 60 g Icing sugar
  • 90 g Almond powder
  • 8 g Corn starch
  • 20 g Nougat paste I use the brand Trablit
  • 50 g Egg One small egg

Instructions
 

  • Bring the butter (cut into cubes) and the egg to room temperature.
  • Place the butter in the bowl of the stand mixer and mix it with the icing sugar.
  • Add the almond powder and the corn starch.
  • Add the egg and mix until just combined.
  • Add the nougat paste (the one I use has crispy nougat chunks in it and I like to keep them).
  • Pour into a piping bag and fill the precooked tart shell evenly, and leave 3mm to the top.
  • Continue baking for 20 minutes until the crust turns to a nice golden color.

Notes

Please refer to the Montage section.
* Please refer to the Ingredients page.
Keyword Almond, Nougat, Tart

Raspberry gelée

This gelée can be prepared in advance and stored in a glass jar in the freezer. Whenever you need it just defreeze it (in the refrigerator) and then place it at room temperature for 15 minutes and stir it before spreading it on your roll cakes, tarts, or just a slice of toasted bread.

Print Recipe
Prep Time 5 mins
Cook Time 10 mins
Resting Time 1 hr
Total Time 1 hr 15 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 10 slices
Calories 210 kcal

Equipment

  • Scale
  • Saucepan
  • Whisk
  • Mixing bowl
  • Cling wrap

Ingredients
  

  • 2 g Gelatin (1 sheet) Gold strengh (200 bloom)*
  • 100 g Raspberry puree
  • 25 g White sugar
  • 5 g Lemon juice Freshly squeezed

Instructions
 

  • Soak the gelatin in cold water for 15 minutes
  • Reheat approximately half of the raspberry puree with the sugar.
  • Wring gently the gelatin and dissolve it in the warm fruit puree.
  • Add the rest of the raspberry puree and the lemon juice.
  • Pour into a bowl, cover with a cling wrap directly to the surface and refrigerate for 30 minutes. It has to be just cold when needed, not set yet.

Notes

Please refer to the Montage section below.
* Please refer to the Tips page.
Keyword Gelee, Raspberry

Montage

Once the tart base (pastry crust with almond cream) is properly cooled, add the raspberry gelée till the top  (using a piping bag). Use an angled spatula to spread it evenly.

Let it set in the freezer for 15 minutes.

Meanwhile wash 6 to 8 fresh figs (depending on their sizes, you can always eat the leftovers like me!). Using a sharp knife, cut vertically slices about 0.5cm thick. Once the raspberry gelée set, arrange the figs slices starting in the centre and spiralling out towards the edge.

Bon appétit!

Additional comments

When preparing the dough, try not to overwork it in order to get a light and crumbly pastry. Actually the more you work and beat the batter, the more the gluten will be activated and will form elastic strands, making the dough tough and stretchy and thus will shrink when baked. 

It’s important to respect the resting time for the dough, before rolling it out and after lining the ring. This will relax the gluten particles and prevent the shrinkage of the pastry.

For a more modern look and a nice finishing, I prefer to use the tarts rings especially the perforated ones, they allow a better grip of the dough and more uniform baking. If you cannot find those type of rings, you can simply use any stainless steel ring or tin.  I do not recommend using the fluted ones, nor the ceramic ones, but this is only a personal choice.

I always store my tarts (if they survive!) in airtight metallic tins, it’s better to keep the crust crispy.