Frangipane Fig Tartlette with Port Wine Reduction and Meyer Lemon-Buttermilk Gelato

Preparation

Baking Directions:

For the pie dough1. In a mixing bowl, combine the flour and salt.

Using a paddle attachment, cut in the butter until the mixture resembles coarse meal.

Add enough cold water to bring together.

Remove from bowl, wrap in plastic and chill.

Roll out to 3 mm thick and fit into 60 mm ring molds.

Chill.

For the almond cream1. In a mixing bowl, cream the butter with the paddle attachment.

Add sugar and almond flour.

Slowly add eggs, stopping to scrape down.

Put cream into piping bag.

To assemble the tartlette1. Preheat convection oven to 350° F.

Fill the tartlette shell with a layer of almond cream, followed by a layer of sliced mission figs and then another layer of almond cream.

Sprinkle with almonds.

Bake approximately 20 minutes or until golden.

Top with kadota figs and glaze with the melted apple jelly.

For the lemon buttermilk gelato1. Boil all ingredients together.

Strain and then freeze in ice cream machine according to your ice cream machine’s instructions.

For the port wine reduction1. Boil all ingredients and reduce to 1/4.2. Cool.

Serving Directions:

To platePlace tartlette in center of plate.

Make a quenelle of meyer lemon–buttermilk gelato and place on top of tartlette.

Drizzle with port wine reduction.