Fig and Calisson Cream Pie
Casseroles et claviers
4
460
30
Description
Calisson is a popular, classic candy from France with a distinct fruit and almond flavor. In this dessert, a cream that is made from the same ingredients acts as the base for fresh, fruity figs. A crisp, buttery crust works perfectly with the creamy calisson base and the tender figs. Make this in the fall when figs are at their peak ripeness and enjoy it at the end of a long autumn meal.
Ingredients
- 1 puff pastry (spread)
- 1 jar cream (calisson)
- 12 figs (fresh, depending on size)
- powdered sugar
Directions
- Preheat oven to 425 degrees Fahrenheit.
- Spread the dough on a baking sheet, and sprinkle with icing sugar. Press the dough firmly into the pan to prevent swelling.
- Bake for about 10 minutes, checking from time to time, until the pastry is golden. Cool.
- Spread calisson cream on the dough.
- Cut the figs in thin slices and place on top.
- If you don't have or don't like calisson cream, replace with custard.
NutritionView more
460Calories
Sodium7%DV160mg
Fat35%DV23g
Protein12%DV6g
Carbs20%DV59g
Fiber24%DV6g
PER SERVING *
| Calories460Calories from Fat210 |
| % DAILY VALUE* |
| Total Fat23g35% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol |
| Sodium160mg7% |
| Potassium390mg11% |
| Protein6g12% |
| Calories from Fat210 |
| % DAILY VALUE* |
| Total Carbohydrate59g20% |
| Dietary Fiber6g24% |
| Sugars27g54% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
Yummly User
Edith J. 2 Jul 2015
I loved this tart. The instructions said you could use custard and since that is what I had, I used it in place of the cream. I also put the finished tart under a broiler just for a minute or two to caramelize the figs.
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