passover fig frangipane tart - passover week 2021

Welcome to Day 4 of Passover Week 2021. You might remember I've been on the hunt for a Passover friendly pastry recipe capable of making a large tart shell for quite some time. I had some epic fails until I discovered this Aran Goyoaga recipe. It worked well when I made the apple and blackberry crumble tart so I decided to use the same pastry to make this passover fig frangipane tart.

To make it work for Passover I swapped the gluten free flour for superfine matzo meal and white sugar for brown sugar. I also used butter instead of coconut oil because coconut oil is an ingredient I do not like to use. The dough is too soft to roll out, so you just press it into the tin.

No Passover pastry is perfect and it was a bit of a challenge removing the tart from the tin but it did come out and when refrigerated, I was able to cut a neat slice. As far as I'm concerned this made the pastry a roaring success.
Here's the recipe for you which makes a 16 -17 cm tart. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Passover Fig Frangipane Tart – makes a 16 - 17cm tart
½ cup superfine matzo meal
½ cup almond meal
2 tbs tapioca or potato flour
¼ cup caster sugar
Pinch salt
75g unsalted butter, cubed
1 tbs cold water

Grease the base and sides of a 17cm springform tin or 16cm tart ring. If using the tart ring, place the greased ring on a baking tray covered with baking paper. For ease of unmoulding you might want to line the side of the tins with some strips of baking paper as well.

In the bowl of a food processor place the matzo meal, almond meal, tapioca or potato starch, the sugar and salt. Add the cubed butter and process until you have a dough that resembles coarse sand. Add a tbs of cold water and process until a dough starts to form around the blade.

Press the dough into the springform pan bringing it up about 2cm up the edge. Refrigerate the tart crust for 30 minutes while preparing the filling.
6 small figs, halved lengthwise
1 tablespoon sugar
100 grams unsalted butter
100 grams caster sugar
100 grams almond meal
1 tbs potato flour
1 teaspoon grated orange rind 
1 large egg
1 tbs orange juice

Preheat the oven to 190°C, conventional. Sprinkle the caster sugar over the cut side of the figs and put to one side. In a small bowl or in a food processor, combine the butter, sugar, almond meal, potato flour and the grated rind until a soft mixture is formed. Add the egg and the orange juice. Gently spoon the almond mixture evenly into the frozen shell. Don’t overfill the tart ~ ⅔ is fine. Gently place the sliced figs onto the filled tart, cut side facing up.

Reduce the oven temperature to 180°C and bake the tart for 50 minutes or until the filling has puffed and golden in colour. Remove the tart from the oven and place on a wire rack to cool. When cool, gently remove the tart from the tin.

You can glaze the top of the tart with 1-2 tablespoons of warmed apricot jam or sprinkle with icing sugar just before the serving.

I took this tart into work and it was consumed without anyone realising that it was a Passover bake. See you all again tomorrow with the final recipe for Passover week 2021.

Bye for now,



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