Fig, Almond and Orange Blossom tart by Layelle

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Fig, Almond and Orange Blossom tart by Layelle

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Ingredients

Fig, Almond and Orange Blossom tart by Layelle

215 g whole almond
90 g Your choice of sweetener, Xylitol or Sugar
50 g plain flour
1 tablespoons baking powder
1/2 level teaspoons cinnamon powder, you can replace the cinnamon with Cardamom if you prefer
3 eggs
112 g softened butter, it needs to be really soft
10 g Orange Blossom Water
50 g ripe skinned figs
12 portions whole ripe figs, for topping...approximately

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6

40min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Cake Dessert

Recipe's preparation

1.Preheat Oven to 190* Grease Tart Pan.
2. Add 215g almonds & 90g Xylitol/Sugar. Ground 10 seconds Speed 9.
3. Add 50g flour, 1 tbs baking powder an 1/2 teaspoon cinnamon.
4.Combine 6 seconds Speed 5. Set Aside.
5.Insert butterfly. Add 3 eggs and beat speed 4 for 4 minutes on 37* temp.

6. Remove butterfly.
7. Add 112g of softened butter and 10g of orange blossom water.
8. Mix 10 seconds Speed 4. Scrape bowl with spatula.
9. Add almond mix and 50g of ripe skinned figs.
10. Combine 30 seconds Speed 4.5.
11.Pour batter into tart pan.
12. Remove stem from each fig and cut in half. You will need to arrange the fig halves cut-side up, on top of the batter. Sprinkle the figs with xylitol or sugar and bake for aprox. 30 minutes.

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

you may swap cinnamon for cardomom.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.