Accueil Sweet Fig and Hazelnut Thin Tart

Fig and Hazelnut Thin Tart

Difficulté : Easy
Catégorie : Sweet
Cout : Low cost
The fig season has started a while ago (depending on the country and the figs concerned) and I really wanted to propose a very fine tart recipe. No particular difficulty in my recipe. There is a thin layer of hazelnut paste on the dough and I propose here an original way to place it without any difficulty. You only need two different circles (or even two plates or dishes) to get a perfectly sized pie! 

Recipe for two thin fig tarts:


Dough:
-210g of flour
-125g of soft butter
-25g of almond powder
-50g beaten egg
-35g icing sugar


-200g of hazelnut powder
-100g of sugar
-1 egg
-500g of fresh figs

Prepare the sweet pastry:
Put the ground almonds, icing sugar, flour, salt and butter in pieces in the bowl of the kneader.
 Sand the mixture to incorporate the butter with the “k” of the food processor. Or by hand!
 Add the beaten egg ahead of time and mix just to incorporate it, but no more!
 Put a ball of dough on parchment paper and put a second sheet of paper on it. Spread with the roller without adding flour, everything stays clean!! 

Cut with an 18cm circle.

Put the hazelnut powder and sugar in a bowl.




Add the egg.





Mix well: it’s ready!




Place the ball of dough on parchment paper sprinkled with powdered sugar. Sprinkle with powdered sugar and spread with a rolling pin.




Spread thinly, then cut with a 16cm circle. 




Remove excess dough from around the circle. Using the paper, place the hazelnut disk on the dough disk. Then peel off like a decal. 




We obtain a perfect circle of dough with a beautiful disk of hazelnut dough. It’s easy!




Cut the figs into pieces. I cut each quarter in three.




Sprinkle figs on the thin pie.






Sprinkle with powdered sugar.


Bake at 180°C for a good 20 minutes. You should check and adapt to your own oven. The pastry should be golden brown and the figs should give off their juice, which will caramelize slightly. 





It’s ready at . 

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