Comforting Fig Tart Recipe for Autumn
To comfort yourself this autumn, we rely on a delicious slice of autumnal fig tart, combined with the non-alcoholic Tempera Calda for twice the pleasure.
Ingredients :
- FOR THE ALMOND CREAM
200g butter
200g of icing sugar
200g almond powder
120g egg
300g of cream
- FOR THE FIG CONFIT
1kg of figs
120g of sugar
- FOR FINAL ASSEMBLY
A shortcrust pastry
Preparation :
- FOR THE ALMOND CREAM
In a salad bowl, mix the softened butter, cream and icing sugar. Add the eggs one by one with the almond powder. Let everything rest in the fridge.
- FOR THE FIG CONFIT
In a saucepan, add the cut figs (reserving a few for the final assembly), making sure to remove the stems. Place over medium heat, and when the pan is hot, add the sugar.
- FOR FINAL ASSEMBLY
In a pie dish, place your shortcrust pastry and prick it so that it does not expand.
Spread the almond cream on the bottom.
Then add the fig confit.
Finish the assembly by placing beautiful slices of figs , previously cut, on top.
Bake for 12 to 14 minutes at 170°. It's ready !
Accompany it all with an exceptional alcohol-free blend that evokes the warmth of evenings spent by the fire: Tempera Calda , a sweet white made from marigold — a rare aromatic plant that reveals notes of great vivacity.
