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Fig Tart
Seasonal fig tart with homemade shortcrust pastry, a silky almond cream and homemade fig marmalade, decorated with fresh figs. A simple yet elegant French pastry, low in sugar thanks to the natural sweetness of figs.
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Cost Breakdown
Critical Success Points
- • Achieve a sandy texture when mixing the dough.
- • Do not overwork the dough after adding the egg.
- • Blind bake the base to prevent it from becoming soggy.
- • Properly emulsify the almond cream to avoid lumps.
- • Cook the marmalade with pectin without overheating.
Safety Warnings
- • Handle the hot oven (170‑180 °C) with kitchen gloves.
- • The marmalade is very hot, avoid splashes.
- • Use a sharp knife with caution.
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