Fresh Fig Tart

Instructions

1. Step 1

   Combine 1 3/8 cups (180 gr) of the flour with the icing sugar and salt in a large mixing bowl. Rub in 6 1/2 tbsp (90 gr) of the cold butter, then mix in 1 egg just until a cohesive dough forms.

   Ingredients used: 180.0 gr All-Purpose Flour, 1.0 piece Egg, 2.0 gr Fine Salt, 60.0 gr Sugar, 90.0 gr Unsalted Butter

   Cookware: mixing bowl

2. Step 2

   Flatten the dough into a disc, cover it, and refrigerate until firm.

   Timer: 30 min (fixed)

3. Step 3

   Heat the oven to 180°C. Dust the work surface and rolling pin with the remaining 1 1/4 tbsp (10 gr) flour, roll the dough into a 28 cm round, and fit it into the tart pan; trim the edge and prick the base with a fork.

   Ingredients used: 10.0 gr All-Purpose Flour

   Cookware: fork, rolling pin, tart pan

4. Step 4

   Line the pastry with baking parchment, fill it with pie weights, and bake at 180°C.

   Timer: 15 min (fixed)

   Cookware: baking parchment, pie weights, tart pan

5. Step 5

   Carefully remove the parchment and weights, then bake the uncovered shell at 180°C until the base looks dry and lightly golden.

   Timer: 5 min (fixed)

   Cookware: baking parchment, pie weights, tart pan

6. Step 6

   Beat 5 1/2 tbsp of the softened butter with the granulated sugar in a medium bowl until creamy. Beat in 1 egg and the vanilla, then fold in the ground almonds.

   Ingredients used: 100.0 gr Almond, 1.0 piece Egg, 75.0 gr Granulated Sugar, 75.0 gr Unsalted Butter, 5.0 ml Vanilla Extract

   Cookware: electric mixer, medium bowl, rubber spatula

7. Step 7

   Let the pastry shell cool on a wire rack for 10 minutes, then spread the almond cream evenly inside it.

   Timer: 10 min (fixed)

   Cookware: rubber spatula, tart pan, wire rack

8. Step 8

   Arrange the quartered figs over the almond cream with their cut sides facing up.

   Ingredients used: 8.0 piece fresh fig

   Cookware: tart pan

9. Step 9

   Bake the assembled tart at 180°C until the almond cream is risen and golden and the figs are tender.

   Timer: 35 min (fixed)

   Cookware: tart pan

10. Step 10

    Combine the apricot jam and lemon juice in a small saucepan. Warm over low heat, stirring until smooth and fluid.

    Timer: 2 min (fixed)

    Ingredients used: 40.0 gr Apricot jam, 10.0 ml Lemon Juice

    Cookware: small saucepan

11. Step 11

    Brush the warm tart with the apricot glaze, then cool it in the pan on a wire rack before removing the rim and serving.

    Timer: 30 min (fixed)

    Cookware: pastry brush, tart pan, wire rack