\n<\/div>\n

\nThe 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! <\/div>\n

\n<\/div>\n

<\/a>Recipe for two thin fig tarts:
\n
<\/span><\/b>
\nDough:<\/span><\/b>
\n-210g of flour<\/span><\/b>
\n-125g of soft butter<\/span><\/b>
\n-25g of almond powder<\/span><\/b>
\n-50g beaten egg<\/span><\/b>
\n-35g icing sugar<\/span><\/b>
\n
<\/span><\/b>
\n-200g of hazelnut powder<\/span><\/b>
\n-100g of sugar<\/span><\/b>
\n-1 egg<\/span><\/b>
\n-500g of fresh figs<\/span><\/b><\/p>\n

<\/p>\n

\n<\/div>\n\nPrepare the sweet pastry:<\/i><\/div>\n
\nPut the ground almonds, icing sugar, flour, salt and butter in pieces in the bowl of the kneader.<\/i><\/div>\n
\n<\/div>\n
\n <\/i><\/a><\/div>\n\n<\/div>\n
\n Sand the mixture to incorporate the butter with the “k” of the food processor. Or by hand!<\/i><\/div>\n
\n<\/div>\n
\n <\/i><\/a><\/div>\n\n<\/div>\n
\n Add the beaten egg ahead of time and mix just to incorporate it, but no more!<\/i><\/div>\n
\n<\/div>\n
\n <\/i><\/a><\/div>\n\n<\/div>\n
\n 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!! <\/i><\/div>\n
\n<\/div>\n
\n <\/i><\/a><\/div>\n\n
<\/i><\/span><\/div>\n
\nCut with an 18cm circle.<\/i><\/div>\n
\n
<\/i><\/span><\/div>\n
\n <\/i><\/a><\/span><\/div>\n
<\/p>\n
\nPut the hazelnut powder and sugar in a bowl.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nAdd the egg.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\nMix well: it’s ready!<\/i>
\n
<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nPlace the ball of dough on parchment paper sprinkled with powdered sugar. Sprinkle with powdered sugar and spread with a rolling pin.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nSpread thinly, then cut with a 16cm circle. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nRemove excess dough from around the circle. Using the paper, place the hazelnut disk on the dough disk. Then peel off like a decal. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nWe obtain a perfect circle of dough with a beautiful disk of hazelnut dough. It’s easy!<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nCut the figs into pieces. I cut each quarter in three.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nSprinkle figs on the thin pie.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nSprinkle with powdered sugar.<\/i><\/div>\n
\n
<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nBake at 180\u00b0C 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. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nIt’s ready at . <\/i><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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