A classic summer: the fig tart. The fig tart is a traditional dessert of Italian pastry: it is a simple and good dessert that I make using the homemade fig jam. Of course you can also use a good jam ready. In the season of figs follow my recipe and add to jam so many fresh figs and almonds. Otherwise just a tart with fig jam and almonds. On the other hand, What's more versatile, simple and good of HOMEMADE PIES?
The figs, added the pie halfway through cooking, sprinkled with brown sugar, cinnamon and almonds, caramelize becoming sweet and aromatic and release their flavor to the sauce that the pastry. Take care to choose not too ripe figs to prepare the fig tart: whites or blacks, to you the choice. The tart with figs is a perfect dessert for both breakfast and as more challenging desserts, perhaps accompanied by a bit’ Vanilla ice. serve cold. The fig tart will keep in the refrigerator for 2-3 days, but usually it never lasts so long.
FOR THE PASTRY:
250 grams of flour 00
1 egg yolk
130 grams of butter
80 grams of caster sugar
a large pinch of salt
cinnamon, to taste
whole milk, to taste
FOR THE FILLING:
250 grams of jam early figs
almonds, to taste
brown sugar, to taste
cinnamon, to taste
some flakes of butter
To prepare the fig tart start with the pastry: put the flour on the work surface, sugar, Salt, cinnamon and butter and knead with your fingertips until the mixture is a large crumbs. Add the yolk and as much milk as needed to obtain a smooth dough, homogeneous and not humid. Wrap the shortcrust pastry pan in the food film and store it in the refrigerator for at least an hour.
When the dough is well cool, butter and flour a pan tarts or ring. Spread the pastry on the work surface to a height of 3-5 mm and be coated with the pastry edge and sides of the pan. Slightly Prick the pastry bottom with the tines of a fork.
Distribute fig jam inside the tortiera.
Preheat the oven to 180 degrees static. Bake the tart with figs and cook for 20 minutes.
While the crust bakes, wash the figs and slice them lengthwise (sliced not too thin). Cover the tart with fresh figs, add coarsely chopped almonds and figs sprinkle with sugar cane, little ground cinnamon and a few small knobs of butter. Bake the tart, always at 180 degrees and in a static oven, for another 20 minutes or until the pastry is golden and the surface caramelized figs. The fig tart is served cold, and it is even better if accompanied to vanilla ice cream. Bon appétit!