This time around, I decided to lightly cook the figs in a sauce pan with butter and honey before adding them to the tart. This helped to get reduce the extra water from the fruit.
Pre-cooking the figs:
1. Cut the figs in half and place in a sauce pan with one tablespoon of butter and one tablespoon of honey. 2. Heat lightly for about 15 minutes until the figs become softened then remove them and place on a plate to drain the juice.
75 grams unsalted butter
45 grams powdered sugar (sifted)
20 grams toasted almond powder (sifted)
25 grams egg
125 grams flour (sifted)
1. Cut the butter into small pieces and blend with the butter using a bench scraper or your fingers. Add in the sifted powdered sugar & and almond powder and mix. Add in the egg.
2. Mix with a spatula until everything is well mixed. Shape into a ball and cover with plastic and put in the refrigerator for 30 minutes – 1 hour before using. This dough becomes soft quickly so don’t handle too much.
30 grams softened butter
30 grams powdered sugar (sifted)
30 grams toasted almond powder (sifted)
2 tablespoons dark rum
1. Use a small whisk to mix the butter. Add in the powdered sugar and mix. Then add in the almond powder and eggs and continue to mix. Add in the rum.
Putting everything together:
|Fit the dough around the inside of the ring|
1. Roll out the dough to fit a 18 cm tart ring. Fit the dough around the inside of the ring. Bake at 180 degrees Celsius for 15 minutes.
2. Take out of the oven and pour in the filling. Place the fig pieces on top of the filling.
3. Bake at 180 degrees Celsius for 25 minutes or until lightly browned on top.
|Place the cooked figs on top of the filling|