Quite unusual, but very tasty tart filled with fresh figs and delicate almond cream will delight even the most demanding sweet tooth.
It is necessary
- Sand base:
- - 190 g wheat flour;
- - 120 g cold butter;
- - 55 g of icing sugar;
- - 30 ml of ice water.
- Almond cream:
- - 115 g softened butter;
- - 115 g sugar + 50 g;
- - 1 egg + 1 yolk;
- - vanillin on the tip of a knife;
- - 75 g of wheat flour;
- - 75 g almond flour;
- - 3 fresh figs.
Instructions
Step 1
To make a shortbread base, chop the chilled butter into small cubes. Do this quickly so the oil doesn't soften!
Step 2
Preheat the oven to 180 degrees and prepare the tart dish.
Step 3
Place the chopped butter, wheat flour in the bowl of a kitchen processor, sift the icing sugar into it and chop into small crumbs. Without stopping the mixer, pour ice water into the bowl (preferably in parts, since different flours have different levels of moisture) so that the dough crumb takes on the shape of a ball.
Step 4
Remove the dough from the processor bowl and place on a lightly floured surface.
Step 5
Roll the ball into a circle about 3 millimeters thick and slightly larger in diameter than your shape.
Step 6
Put a circle of dough in a mold, form sides, prick with a fork and send to the center of a preheated oven for 15 minutes. Remove the finished base from the oven and set aside until completely cooled.
Step 7
While the base cools down, you can prepare the almond filler. Whisk the softened butter and sugar (115 g) in a mixer bowl until light creamy (about 5 minutes). Add whole egg and egg yolk, some vanillin and mix thoroughly until smooth.
Step 8
Add flour (both almond and wheat) to the rest of the ingredients and mix again.
Step 9
Place the filling on a sand base.
Step 10
Cut the figs into halves and "drown" the slice up in the almond mass. Sprinkle with sugar and place in the oven for another 40 minutes until light golden brown. Then turn off the oven and leave the cake in it for another hour.
Step 11
The pie can be served both warm and cold.
