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While I’m still trying to hold on to a bit of summer, I’m also happily welcoming my favourite season of the year, Autumn.

What can I say? I’m a sucker for leaves changing colour, frosty mornings, cool but sunny days and that feeling of winter, just around the corner. Oh yes … and HOCKEY!!!

Just as I savoured my homemade lemon gelato, I’m also looking ahead to the best of the fall and for me that includes figs.

I adore figs and while I can’t say that the figs that we get here in Toronto are the best in the world, we are lucky enough to have access to some good figs. We even have neighbours who have managed to grow their own figs!

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For today’s edition of Magazine Mondays, and this being the first day of fall, I couldn’t help but choose a recipe featuring figs. I settled on a Fig Frangipane Tart from the Fall 2008 issue of Ricardo magazine.

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This tart was fairly easy to make and so delicious. It’s a great way to use any fresh figs that you can get your hands on. And figs and almonds compliment each other so well. I made the tart for the occasion of my godson’s birthday and brought it as part of a dessert tray. It was very elegant and quite the crowd pleaser.

Magazine Mondays, for those that aren’t familiar with it, is a very informal event that I’ve started as a way to put those magazine recipes that I’m constantly collecting to good use. If you have a magazine recipe that you’ve finally tried, let me know and I’ll link to it in my post.

In the meantime, enjoy those figs and have a great week!

Ciao!

I’m always happy to be joined by other people in the food blogging world who are tackling that magazine pile! Natashya of Living in the Kitchen with Puppies (a real MM pro!) comes to us with two recipes: Curried Cauliflower Soup with Coriander Chutney and Watermelon, Feta, and Olive Salad; my dear Liliana of My Cookbook Addiction made a gorgeous Lemon Olive Oil Cake and Wandering Coyote of ReTorte made (drool) Shrimp in Ginger Butter Sauce. Remember, if you post any magazine recipes, let me know!

Fig Frangipane Tart
From the Fall 2008 issue of Ricardo magazine.

Note: This recipe is similar to the Peach and Almond Tart I made during the summer. This is a lovely fall dessert so I encourage you to try it.

Equipment: 9-inch tart pan (round or square) with a removable bottom.

For the crust:

1/2 cup unsalted butter, at room temperature
2 tbsp. granulated sugar
1 egg, lightly beaten
1-1/2 cups all purpose flour
1 tsp. cinnamon
1/4 tsp. salt

In the bowl of a stand mixer, combine the butter and sugar and mix with the paddle attachment until well blended.

Add the lightly beaten egg and mix until combined. Scrape down the sides of the bowl.

Add the flour, cinnamon and salt and mix until just combined.

With your hands, pat the dough into the tart pan making sure you pack the dough up the sides of the pan and into all the corners evenly.

Refrigerate the crust while you prepare the frangipane filling.

Frangipane filling:

1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. cinnamon
2 eggs, lightly beaten
1-1/4 cups ground almonds
3 tbsp. all purpose flour
8 to 10 figs, quartered (depending on size)
icing sugar (for garnish)

Before you start the filling, preheat the oven to 350 degrees F and place a rack in the centre of the oven.

In the bowl of an electric mixer, combine the butter and sugar and mix until combined.

Add the extracts and mix for another minute.

Add the eggs and mix until combined. Scrape down the sides of the bowl.

Add the ground almonds and flour and stir in with a wooden spoon until smooth.

Scrape the frangipane filling into the prepared tart shell.

Arrange the quartered figs over the top of the filling.

Bake the tart for 45 to 50 minutes, or until a tester inserted in the middle of the tart comes out clean. The crust will be golden.

Let the tart cool on a wire rack. Once cool, dust with icing sugar.

Enjoy!