Fig and frangipane slice
A recipe from the Good Food collection.
Ingredients
165g (1⅓ cups) plain flour
2 tbsp castor sugar
pinch of salt
125g (½ cup) unsalted butter, chilled and cut into cubes
1 egg
icing sugar, sifted, for dusting
Topping
115g unsalted butter, softened
85g castor sugar
150g (1½ cups) almond meal
1 egg
1 tbsp plain flour
2 tbsp Frangelico (hazelnut liqueur)
3 fresh large figs, cut into quarters
Method
Step 1
Preheat the oven to 200C. Lightly grease a 10cm × 33cm baking tin and line the base and sides with baking paper, extending the paper over the long sides for easy removal later.
Step 2
Place the flour, sugar and salt in the bowl of a food processor. Process until combined. Add the butter and pulse in short bursts until the mixture resembles breadcrumbs. Add the egg and process until the mixture just comes together in a ball. Press into the prepared tin. Refrigerate for 20 minutes. Transfer to the oven and bake for 20 minutes, or until golden. Remove and allow to cool.
Step 3
Reduce the oven temperature to 180C.
Step 4
To make the topping, place the butter, sugar, ground almonds, egg, flour and Frangelico in a bowl and mix well to combine. Spread the almond mixture over the base using a spatula. Then gently press the figs into the almond mixture. Bake for 30 to 40 minutes, or until set. Set aside to cool in the tin, then turn out and slice. Serve dusted with the icing sugar.
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