Steps

1. Heat the oven to 200°C/Gas 6.
2. Add icing sugar to taste in the mascarpone, grate in the zest of a lemon and mix thoroughly then place in the fridge until ready to use – the consistency will need to be stiff enough to form clean quenelles.
3. To make the frangipane, cream the butter, sugar, flour and almonds together. Slowly add the eggs mixing until fully incorporated. Rest the frangipane for 5 minutes in the fridge.
4. Roll out the puff pastry thinly on a lightly floured surface to a 2mm thickness. Using a 13cm plate or saucer as a guide, cut out 4 rounds and place on two large baking sheets. Leave a 1.5cm lip around the edge of the pastry pricking the centre of each disk with a fork to stop it puffing up.
5. Smooth the frangipane over the centre of the pastry – leaving a 1.5cm border. Egg yolk around the outside and dust with icing sugar. Bake in the oven for 4-5 minutes.
6. Slice the figs in to 5 even pieces (or more if they are large). Remove the tarts from the oven and arrange the figs on top. Dust with a little more icing sugar and bake again until the pastry is crisp and golden – approximately 8 minutes.
7. Remove the mascarpone mix from the fridge. Heat a dessertspoon in hot water then form a quenelle of lemon mascarpone and place in the centre of each finished tart.

Steps

Preheat oven to 375.
Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.
In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt (Adding ~6 drops of liquid stevia to the batter can help reduce the mild egg taste). Mix until combined. This will be a lumpy thick dough until the whites are added.
Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it's volume!
Pour mixture into a buttered 8x4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy! 1 loaf makes 20 slices

Steps

Préchauffez votre four à thermostat 5/6 (165°C).

Faites fondre le beurre et laissez-le refroidir.

Battez les blancs d'oeufs avec le sucre sans faire monter.

Puis, ajoutez-y la farine et le beurre fondu (j'utilise un batteur électrique pour gagner du temps).

Sur la plaque du four garnie d'un papier de cuisson beurré et fariné, déposez des petits tas (l'équivalent d'une petite cuillère à café) assez espacés. Étalez ces petits tas avec le dos de la cuillère.

Parsemez d'amandes effilées.

Faites cuire 10 min au four à thermostat 5/6 (165°C). Les tuiles doivent être dorées sur les côtés.

Retirez les tuiles et placez-les sur un rouleau à pâtisserie pour leur donner une forme bombée.

Pour cette recette, l'idéal est d'utiliser une plaque de cuisson en silicone.

Pour donner la forme arrondie aux tuiles, j'enroule directement la plaque souple sur le rouleau à pâtisserie et je laisse refroidir.

Il faut seulement faire attention en retirant les tuiles, car elles se brisent facilement.