Chef’s Monthly Recipes
August 2011 – Fig & Almond Tartlet with Rose Sorbet
Ingredients (makes 4 portions):
4 tartlets, either homemade or bought
6 figs
1 batch of frangipane
50g butter
50g sugar
1 egg
50g ground almonds
5g flour
1 dsp chopped, flaked almonds
1 dsp of fig, rose or raspberry jam
Rose sorbet
4 cups milk
1 cup red rose petals, washed
1 cup pink rose petals, washed
1 cup sugar
¾ cup flaked almonds
Sorbet Method:
Bring milk, sugar and almonds to a boil, then turn down and simmer for 5 minutes. Remove from the heat and stir in the rose petals. Allow to cool then puree and churn in an ice cream machine.
Frangipane Method:
Cream together the butter and sugar, then gradually add the flour, both types of almonds and finally the egg till it resembles a loose paste.
Tart Method:
Take cooked tart, spread base with a thin coating of your chosen jam, top with a layer of frangipane and stud with sliced figs.
Bake for 12-18 mins at 175-185 degrees centigrade till golden on top and firm
to touch.
Allow tart to cool and serve with the sorbet.
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