Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Mandorlato
Save Recipe Print
Almond-Crusted Fig Tart: Crostata di Fichi Mandorlati
Total:
1 hr 35 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
1 hr 35 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Crust:
Filling:

Directions

Crust:

In the bowl of a food processor, pulse the almonds with the fennel and aniseeds, until course crumbs form. Add 1 cup flour, 6 tablespoons butter, sugar, and salt and pulse 10 to 12 times to create the texture of coarse crumbs. Add the egg mixture and pulse 8 to 10 times, just until the pastry begins to come together.

Butter a 10-inch tart pan with a removable bottom.

Turn the mixture out onto a lightly floured board and form into a ball. Flatten the ball and press the dough into the tart pan, covering the bottom and sides. Cover with plastic wrap and freeze 30 minutes.

Preheat the oven to 400 degrees F.

Prick the surface of the pastry with a fork and bake 12 to 14 minutes, or until firm and pale gold. Cool thoroughly.

Filling: 

Preheat the oven to 375 degrees F.

In a medium saucepan, combine the cream, bay leaf, aniseeds, and fennel seeds over high heat and bring to a simmer. Lower the heat and let the cream infuse and reduce by 1/3. Remove the pan from the flame, cover and set aside to cool. Whisk the cream, egg, and confectioners' sugar into a small bowl, blending carefully.

Starting at the base, slit each fig almost in half, leaving stem end intact. Stuff each fig with an almond, press the halves together, and stand each fig up in the pastry shell.

Pour the custard around the figs. Dust the top with brown sugar and bake for 25 minutes, or until the custard is set and the filling is dark gold. Cool for 10 minutes, then remove the sides of the pan, and cool 20 minutes before serving.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Fig-Ruby Port Preserves

Recipe courtesy of Food Network Kitchen

Fig and Prosciutto Crostata

Recipe courtesy of Sandra Lee

Four Seasons Tart from Lake Como: Crostata di Quattro Stagioni

Crostata di Carciofi e Funghi (Tart of Artichoke, Mushroom, and Caciocavalla Cheese)

Recipe courtesy of David Ruggerio

Crostata di Ricotta

Recipe courtesy of David Rocco

Almond Tart: Crostata alle Mandorle

Recipe courtesy of Mario Batali

Plum Tart with Almond Pastry Crust

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.