Fig Tart

INGREDIENTS

For 1 Tart

Tart dough:

-250 g. Wheat flour

-50 g of icing sugar

-30 g. Almond flour

-150 g. Cold butter

-1 eeg

-A pinch of salt

Fill / frangipane:

-100 g almond flour

-100 g. sugar

-100 g. soft butter

-2 eegs

-Lemon peel from 2 lemons

-A pinch of salt

-10-12 figs

Caramelized hazelnuts:

-70 g hazelnuts

-40 g sugar

-1 pinch of salt

Potentially serve with sour creme or vanilla ice cream.

HOW TO BAKE THE TART

Preparation approx. 45 min

Cooling the dough: 1 hour

Baking time approx. 30 min

Tart dough:

Mix flour, icing sugar and almond flour in a bowl.Add the cold butter, cut into small cubes and mix the ingredients together with a light hand.

Add the whiped egg and salt og knead it all then lightly together until the dough has a homogeneous texture. Gather the dough and shape it into a ball and put it in the refrigerator for 1 hour.

Once the dough has cooled, roll it out and then transfer to a pie pan.

Frangipane (almond filling)

Put almond flour, sugar, butter, eggs, a pinch of salt and lemon zest in a bowl and whisk it together to a soft mass.

Spread the mass on the bottom of the pie and bake the pie for approx. 25 minutes at 175 degrees, until well golden. Allow the pie to cool completely.

Caramelized hazelnuts:
Roast the hazelnuts in the oven for 5-10 minutes at 200 °, and rub the shells off in a clean towel.

Melt sugar to caramel in a saucepan.
Add hazelnuts and salt, turn the nuts around in the caramel and then pour them out on baking paper.

Divide the figs into 6 and spread them on the baked and cooled tart. Spread the caramelized hazelnuts on top of the figs.

Serve the pie with sour cream or vanilla ice cream.