Fresh fig tarts
Ingredients :
- For the shortcrust pastry:
- 125g flour
- 75g soft butter
- 35g caster sugar
- 1 egg yolk
- 1 pinch of salt
- For the hazelnut cream:
- 50 g soft butter (not melted)
- 50g hazelnut powder
- 6 figs
- 50g sugar
- 1 egg
- 4 tbsp. liquid honey
- zest of half a lemon
Preparation :
-
1
Prepare the shortcrust pastry:
-
2
In a bowl, add the flour, sugar and salt. Add the soft butter and sand with your fingertips.
-
3
Dig a well and place the egg yolk in it.
-
4
Mix everything very quickly until you get a smooth ball of dough.
-
5
Film and reserve 1 hour in the fridge.
-
6
Prepare the hazelnut cream:
-
7
Soften the butter in the microwave then mix it in a bowl with the hazelnut powder, sugar, egg, honey and the zest of half a lemon.
-
8
Keep refrigerated until use.
-
9
Pre-bake the pie shells:
-
10
Preheat the oven th.6 (180°C).
-
11
Roll out the cooled dough on a floured work surface. Smash the mussels. Place a disc of parchment paper in the bottom and cover with baking beads.
Technical moves
Darken a paste
-
12
Bake the pie shells for 15 minutes.
-
13
Take them out of the oven and brush them with egg white.
-
14
Bake for an additional 5 mins.
-
15
Assemble the tarts:
-
16
When the pie shells are precooked, drop in the equivalent of 1 c. cream.
-
17
Spread evenly. Carefully slice the figs and place them in a rosette on the cream. Count on average a fig and a half per tartlet.
-
18
Pour a drizzle of honey over the fruit and bake for 25 minutes.
Tips
Brush your pie shells with egg white, this will waterproof the dough and prevent it from getting soggy on contact with the cream and fruit. Crispy guaranteed!
