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Fig and Marzipan Tart
Recipe Submitted by the Rivertown Inn

8 Ounces/250 Grams Unsalted butter, softened
6 Ounces/190 Grams granulated sugar
4 Whole eggs, beaten
4 Ounces/120 grams grated Marzipan
2 Ounces/60 Grams AP flour
8 Ounces/250 Grams Almond flour or finely ground
12-16 Figs (mission figs are larger than Turkish
Browns so buy accordingly), halved
Cup Raspberry Jam
cup runny honey
Puff Pastry (1 large18x12 piece)

Preheat the oven to 375 degrees.
Spray your tartlet/tart shell with cooking spray
Line the shell/s with puff pastry and push it into
the edges.
Sieve together the almond and flour.
In a food mixer or large bowl, beat together the
sugar and butter until lighter in color and
Add the eggs a little at a time whilst the machine
is running, once incorporated, add the almond and
flour mix followed by the marzipan. Mix well.
Spread a layer of Raspberry jam on the bottom of
the tart or tartlets.
Pour in the almond mixture until it is inch from
the top.
Carefully lay the figs in the almond mix, flat
side facing up.
Bake until the almond mixture is deep golden
Remove from the oven and drizzle with honey. Serve

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