Rated 5 out of 5 based on 1 votes
- 5 Tbls butter, melted (almond & oat base)
- 1/2 cup almond meal (almond & oat base)
- 4 Tbls brown sugar (almond & oat base)
- 2 Tbls chia seed (almond & oat base)
- 4 Tbls water + 2 tbsp maple syrup (almond & oat base)
- 1 tspn vanilla extract
- 1 1/2 cup oat flour (grind whole oats in food processor) (almond & oat base)
- 1 tspn baking soda (almond & oat base)
- 1/4 tspn salt (almond & oat base)
- 120 g butter, softened (frangipane filling)
- 120 g castor sugar (frangipane filling)
- 2 x eggs (frangipane filling)
- 1 x egg yolk (frangipane filling)
- 1 x finely grated lemon zest (frangipane filling)
- 120 g almond meal (frangipane filling)
- 40 g plain flour (frangipane filling)
- 6-8 x fresh figs, cut into 6-8 wedges each
Almond & Oat Base:
Combine water and chia seeds together in a small bowl and stir well. Set aside for at least 15 min to form a gel.
Preheat oven to 180 degrees and grease a 25cm tart tin (or four small tins)
Blend oats in a food processor to make oat flour (2 cups of oats should make the required 1 1/2 cups of oat flour).
Add the ground oat flour to a bowl with the almond meal, baking soda, salt, sugar, vanillla essence, and melted butter. Add the chia gel and stir to combine. If the dough is still a bit wet add more oat flour to form a firmer dough.
Press the mixture into the tart tin to about 1cm thick and refridgerate for 15 min.
Place a sheet of baking paper into the chilled pastry in the tart tin, half-fill with baking beads and bake for 12-15 minutes until edges are light golden. Remove weights and baking paper and bake for 5-10 minutes or until base is dry. Set aside to cool.
Whisk butter and sugar in an electric mixer until creamy. With the mixer running, add eggs and egg yolk, one at a time, continuing to mix after each addition. Add lemon zest, almond meal and plain flour and whisk until combined.
Spoon almond mixture into tart shell until 3/4 full. Gently press in fig wedges, placing them at regular intervals around the tart. Bake for 30 minutes or until golden.
Remove tart from the oven, brush with warm honey and leave to cool.
Serve with double cream or creme fraiche on the side.
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I don’t even find the taste of burnt pie crust to be yummy at all. Where is the cream from the instructions. Where oh where are all the figs??
How is it possible that this burnt tart made it to the top 5 when it clearly stated 4 more votes required. This entry was not even in the running to begin with. Look at all the ingredients!!!! Is it possible that all those ingredients could have fitted into an individual serve tart? Obviously the photo does not even match the recipe. Something very, very odd happened for this to be chosen in the top 5 for the Cook Off. People had left this poor little tart alone and not commented on it because they did not think it would be nice to write what they really thought!! If this competition is ever run again, I think the entries should be final. I think entries should not be allowed to be changed after people explain the faults to the home chef and they should not be able to be changed after the competition has closed. It’s a sad joke.
So you would argue that you could win even if you did not submit a photograph? All that matters is the recipe??? I like to see that a recipe works and to my way of thinking, this does NOT work. The crust was different crust from the instructions it was written for (by Gary) and therefore it was the wrong length of time or temperature of the oven which caused this. Also the rules say it is judged on three things.
1. originality 2. Ability to be replicated at home and 3. Flavour. Sorry, this fails two of those criteria.
I think I confused you with how I wrote that so hopefully, I have made the comment about the cooking time and temperatures clearer in my last comment. My last comment is found in the replies to your comment about the origin of the recipe for this filling and base.
Type your reply here… think she is probably a fake profile having an argument with you. It seems Ronda has not cooked, not rated anything and has only made this one comment ONLY after the competition was over. Dear Ronda also has no photo so you are probably replying to Melissa…just my feeling. No proof of course but the true identity could be proven if someone wished to do so.
4. Semi finalists — the top 25 recipes as voted by the community (based on ratings and reviews) by April 15, 2013, will become semi finalists.
This is where the problem BECAME BIG and we did not notice at that time because we trusted their judgement.
This tart was NOT in the top 25. It was NOT even ranked as it had one vote only.
I find both a problem as rules are rules, and all rules are important! They clearly state the top 25 recipes as ranked by the community, will be chosen from. Well, of course, if the top 25 are hypothetically all from one person, that person will not cook off against themselves! Common sense tells us that the next person who is ranked and the next till believe they have 25 suitable entries to choose from.
But this Fig Frangipani Tart recipe was not ranked whatsoever. It must have given Melissa a terrific shock to find out that her unrated tart was a contender as it really was not in the running ever till this mistake (to put it into the top 25) was made.
And THIS is where WE ALL went wrong! How will you check the recipes are original?
The Best Home Chef website will be constantly monitored and scraped for copyright content. If the community reports a recipe as being plagiarised, an investigation will take place immediately. Any reported will be taken down pending an investigation and anyone caught cheating will be immediately disqualified from the competition.