Tweet
I saw this lovely recipe, and I'd like to adapt it for Atkins, both with it's oriugial fig ingredient (OK for later stages, I think) and using mushrooms (and drop the orange zest). Any suggestions for the flour replacement? I didn't put it in the Recipe forum because it is not Atkins compliant as it is. Link with pic http://smh.com.au/news/recipes/figs/...007310787.html and recipe reprint below.
Fig and almond crostata
This recipe is a favourite of mine, beautiful and a little unusual. The custard is scented with bay and fennel, which gives this tart a subtle, savoury flavour.
For the almond pastry
70g blanched almonds
100g unsalted butter (at room temperature)
100g caster sugar
1 whole egg plus 1 yolk
200g plain flour
Pinch of salt
For the filling
11/2 cups cream
1 tsp fennel seeds
Zest of 1/4 orange
1 bay leaf (fresh if available)
2 tbsp brown sugar
1 large egg, lightly beaten
6 fresh figs, quartered
For the almond pastry Preheat oven to 180C. Whizz almonds in a food processor until you have coarse crumbs. In a mixer, beat the butter and sugar until pale and fluffy. Add egg and yolk and mix in. Combine flour, salt and almond meal and add to the bowl, mixing until just incorporated and the mixture comes together to form a dough.
Transfer dough to a floured work bench and gently knead to a smooth ball. Do not overwork the pastry. Press down to form a disc, wrap in plastic and refrigerate for 30 minutes.
Grease a 24cm loose-bottomed tart tin. Roll out chilled pastry to about 5mm thick and line tin. Prick the base of the pastry with a fork 2 or 3 times and place in the freezer for 30 minutes.
Blind bake for 12-15 minutes or until pale golden in colour. Leave to cool. Reduce oven to 175C.
For the filling In a pot, boil cream, fennel seeds, zest and bay leaf. Reduce heat and simmer for 5 minutes or until the cream has reduced by half. Remove from heat, stir in sugar and strain into a bowl. Allow to cool. Whisk egg into cooled cream mixture.
Line pastry base with figs, carefully pour over cream mixture and bake in oven for 25 minutes. Allow to cool before serving.
Fig and almond crostata
This recipe is a favourite of mine, beautiful and a little unusual. The custard is scented with bay and fennel, which gives this tart a subtle, savoury flavour.
For the almond pastry
70g blanched almonds
100g unsalted butter (at room temperature)
100g caster sugar
1 whole egg plus 1 yolk
200g plain flour
Pinch of salt
For the filling
11/2 cups cream
1 tsp fennel seeds
Zest of 1/4 orange
1 bay leaf (fresh if available)
2 tbsp brown sugar
1 large egg, lightly beaten
6 fresh figs, quartered
For the almond pastry Preheat oven to 180C. Whizz almonds in a food processor until you have coarse crumbs. In a mixer, beat the butter and sugar until pale and fluffy. Add egg and yolk and mix in. Combine flour, salt and almond meal and add to the bowl, mixing until just incorporated and the mixture comes together to form a dough.
Transfer dough to a floured work bench and gently knead to a smooth ball. Do not overwork the pastry. Press down to form a disc, wrap in plastic and refrigerate for 30 minutes.
Grease a 24cm loose-bottomed tart tin. Roll out chilled pastry to about 5mm thick and line tin. Prick the base of the pastry with a fork 2 or 3 times and place in the freezer for 30 minutes.
Blind bake for 12-15 minutes or until pale golden in colour. Leave to cool. Reduce oven to 175C.
For the filling In a pot, boil cream, fennel seeds, zest and bay leaf. Reduce heat and simmer for 5 minutes or until the cream has reduced by half. Remove from heat, stir in sugar and strain into a bowl. Allow to cool. Whisk egg into cooled cream mixture.
Line pastry base with figs, carefully pour over cream mixture and bake in oven for 25 minutes. Allow to cool before serving.
Comment