A new take on the fig and almond tart-cake

Huile d'olive de Provence PDO
Intense flavour
Tarte-cake revisitée figue – amande
Photo credit: Céline de Cérou
A PDO
Preparation
30 min
A PDO
Resting time
12h
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian Summer Automn

Ingredients

A PDO
For 6 personnes
For the dough:
  • 50 g of flour
  • 100 g sugar
  • 100 g of ground almonds
  • 35 g Provençal olive oil PDO
  • 1 c. à soupe baking powder
  • 1 pincée of salt
  • 4 egg whites
  • About fifteen figs
For the ganache and decoration:
  • ½ gelatine sheet (optional)
  • 60 g white chocolate
  • 50 cl full-fat single cream
  • 1 c. à café vanilla powder
  • A few sugared almonds (optional)

Tip

Which olive oil should I use for this dessert? Choose a Provence olive oil PDO (intense flavour) for its herbaceous aromas and notes of raw artichoke, sometimes complemented by hints of banana, hazelnut, fresh almond or tomato leaf. Or an olive oil from Aix-en-Provence PDO, or an olive oil from Haute-Provence PDO...

Instructions

For the ganache:
  • Soak the gelatine in cold water to soften it.
  • Cut the white chocolate into pieces.
  • In a saucepan, heat 100 g of cream with the vanilla. Bring to the boil. Remove from the heat and add the softened and drained gelatine.
  • Immediately pour a third of the cream over the chocolate and stir vigorously to melt it and create an emulsion.
  • Repeat the process for the remaining two-thirds. The chocolate must be completely melted.
  • Add the rest of the very cold cream.
  • Cover with cling film and chill overnight.
For the dough:
  • Wash the figs and cut them into 6 pieces.
  • Preheat the oven to 180°C (thermostat 6) and grease an 18 cm diameter round cake tin.

  • Mix the sugar with the Provence olive oil PDO, then gradually add the ground almonds, the flour and the baking powder.

  • Whisk the egg whites until stiff, then gently fold them into the previous mixture using a spatula.
  • Pour into the tin, add two-thirds of the fig pieces and bake for 40 minutes.
  • Turn out of the tin and leave to cool on a wire rack.
  • Before assembling the tart, whip the ganache until it is as firm as whipped cream. Transfer the mixture to a piping bag fitted with a round nozzle about 1 cm in diameter. Cover the surface of the tart with ‘drops’ of ganache. Arrange the remaining third of the fig pieces on top.

  • Optional: Crush the sugared almonds and sprinkle them over the top of the tart. Don’t have any sugared almonds? Replace them with toasted flaked almonds.

Tip

Which olive oil should I use for this dessert? Choose a Provence olive oil PDO (intense flavour) for its herbaceous aromas and notes of raw artichoke, sometimes complemented by hints of banana, hazelnut, fresh almond or tomato leaf. Or an olive oil from Aix-en-Provence PDO, or an olive oil from Haute-Provence PDO...
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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