List of Ingredients
- 1 LB. of Softened butter
- 14 OZ. of Italian 00 flour
- 7 OZ. of almonds, blanched
- 7 OZ. of powdered sugar
- 4 OZ. of rice flour
- granulated sugar
- 2 TBSP. of Cornstarch
- 3 of eggs
- Figs in syrup
- Vanilla bean pod
- Star anise
- Salt
Method
Knead the Italian 00 flour, rice flour, granulated sugar with 10 oz butter, a pinch of salt, the seeds of half a vanilla pod, and 10 crushed anise seeds; add about 1/4 cup water, and continue kneading to form a smooth dough (shortcrust pastry).
Set aside to rest in a bowl sealed with plastic wrap for about 1 hour. Gently toast the almonds until golden, then let cool, and process in a blender with the icing sugar, 1 1/3 cup softened butter, a pinch of salt, the cornstarch, and the eggs.
Add the eggs without beating them, as they should not contain any air. Roll out the pastry to 1/5”, then use to line two tart tins (one round 8” and one rectangular 14” x 4 1.2”), trimming any excess with a knife.
Prick the base with a fork, then fill almost to the top with the frangipane mixture and bake for 40-45 minutes at 350°F. Let cool, then top with the figs in their syrup.