Ain’t this just the perfect Autumn dessert?

Do yourself a favour (if you’re Melbourne based) and get your hands on some Paterson’s puff available from Veg Out & Gasworks markets and Windsor Deli as the pastry makes this dessert.

You'll Need

Method

Pre-heat oven to 180C

Whiz sugar, almond meal, butter and vanilla extract in a food processor. Add egg yolks until combined.

Roll out pastry on a lightly floured surface until about quarter of an inch thick and portion as required. Sometimes I do individual portions or one big rectangle, it’s entirely up to you.

Place the pastry on a baking sheet, lined with baking paper and score a 1cm border in each and prick with a fork. Smother frangipane over the inside of each portion (keeping within the border) and top with sliced figs.

Bake in the oven for 20 minutes until pastry is puffed, and the frangipane golden.

Serve warm with Maggie’s ice-cream.

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1 Comment

  1. I devoured three figs one after the other this evening without pausing to think that they could be resisted long enough to ever cook with them. But you have! And they look gorgeous.

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