Fig Tart

Ingredients

• 175 g T45 Flour (Sift before use)
• 100 g Butter (Cold, cut into cubes)
• 65 g Powdered sugar
• 25 g Almond powder
• 4 g Salt
• 1 Egg (small) for the dough (At room temperature)
• 1 Whole egg for glazing (Lightly beaten)
• 65 g Butter (for the almond cream) (At room temperature, softened)
• 20 g Sugar (for the almond cream)
• 2 Eggs (for the almond cream) (At room temperature)
• 45 g Almond powder (for the almond cream)
• 4-5 Fresh figs (for the inner filling) (Quartered)
• 250 g Fresh figs (for the marmalade) (Cut into large pieces)
• 80 g Water
• 20 g Lemon juice (Fresh, squeezed)
• 35 g Sugar (for the marmalade)
• 5 g Pectin (Fruit pectin, to dissolve with the sugar)
• 500 g Fresh figs (for final decoration) (Cut into small quarters)

Instructions

1. Prepare the shortcrust pastry

   In the mixer bowl, place the cold butter cubes, add the flour, powdered sugar, almond powder and salt. Mix on medium speed until a sandy texture is achieved.

   Time: PT15M

2. Incorporate the egg into the dough

   Add the beaten egg gradually while continuing to mix. Stop as soon as the dough becomes homogeneous.

   Time: PT5M

3. Chill

   Form a ball, wrap in plastic film and place in the refrigerator for 2 hours.

   Time: PT2H

4. Roll out the dough

   On a lightly floured work surface, roll the dough to a thickness of 2‑3 mm. Place the dough in a 22 cm tart pan, trim the excess and prick the base with a fork.

   Time: PT10M

5. Cool the base

   Place the tart base in the freezer for 15 minutes before baking.

   Time: PT15M

6. Blind bake the base

   Preheat the oven to 170 °C. Bake the base blind for 20 minutes.

   Time: PT20M

   Temperature: 170°C

7. Glaze the base

   Brush the pre‑baked base with the beaten egg using a brush, then return to the oven for 5 minutes to achieve a nice colour.

   Time: PT5M

   Temperature: 170°C

8. Prepare the almond cream

   In a bowl, cream the softened butter with the sugar. Add the eggs one at a time, emulsifying well between each addition. Incorporate the almond powder and mix until a smooth cream is obtained.

   Time: PT10M

9. Fill the base with the almond cream

   Spread the almond cream over the cooled tart base in an even layer.

   Time: PT5M

10. Arrange the first quarters of figs

    Cut 4‑5 figs into quarters and gently press them into the almond cream.

    Time: PT5M

11. Final bake of the tart

    Bake the tart at 180 °C for about 15 minutes, until the almond cream is golden and the figs are slightly caramelized.

    Time: PT15M

    Temperature: 180°C

12. Prepare the fig marmalade

    Place the 250 g of figs cut into large pieces in a saucepan with the water and lemon juice. Bring to a boil, then add the sugar and the pectin previously mixed. Cook over low heat for 15 minutes stirring, then roughly blend with an immersion blender.

    Time: PT30M

13. Apply the marmalade

    Pour the still‑warm marmalade over the baked tart, spread lightly with a small offset spatula.

    Time: PT5M

14. Decorate with fresh figs

    Wash, dry and cut the 500 g of fresh figs into small quarters. Arrange them randomly on top of the tart to create volume.

    Time: PT5M

15. Rest and serve

    Let the tart cool at room temperature for 10 minutes before cutting and serving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

4 g