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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 8 Ounces/250 Grams Unsalted butter, softened 6 Ounces/190 Grams granulated sugar 4 Whole eggs, beaten 4 Ounces/120 grams grated Marzipan 2 Ounces/60 Grams AP flour 8 Ounces/250 Grams Almond flour or finely ground almonds 12-16 Figs (mission figs are larger than Turkish Browns so buy accordingly), halved ½ Cup Raspberry Jam ½ cup runny honey Puff Pastry (1 large18x12 piece) Instructions: Preheat the oven to 375 degrees. Spray your tartlet/tart shell with cooking spray Line the shell/s with puff pastry and push it into the edges. Sieve together the almond and flour. In a food mixer or large bowl, beat together the sugar and butter until lighter in color and creamy. Add the eggs a little at a time whilst the machine is running, once incorporated, add the almond and flour mix followed by the marzipan. Mix well. Spread a layer of Raspberry jam on the bottom of the tart or tartlets. Pour in the almond mixture until it is ¼ inch from the top. Carefully lay the figs in the almond mix, flat side facing up. Bake until the almond mixture is deep golden brown. Remove from the oven and drizzle with honey. Serve warm. |
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