My garden continues to produce at a time .... and we have figs! Only the other day I collected 5 kg who ended up in jam, in alcohol, rather drowned in brandy and baked in this simple tart whose only peculiarity is to have a base of pastry made with wholemeal flour and brown sugar dark. I thought this type of pastry to obtain a more rustic and to balance the sweetness of the fig tree.
TART FIGS
For 8-10 people
150g flour 150g wholemeal flour 00
100g dark brown sugar 150g butter
1 egg (or 2 yolks) 1 pinch of salt
Figs 6-7 large
Start with preparing the pastry. In a bowl (or bowl of the mixer) to soak the butter with the flour until small crumbs. Add the sugar and the egg and work quickly to get a ball. Flatten slightly form a disk (queso facilitate the writing). Wrap in plastic wrap and let rest in refrigerator for at least 30 '. Turn the oven to 180 ° C. Roll out the dough to 3-4 mm thick, forming a disc of about 30cm and place on plate lined with baking paper. Highlight the edges decorated with flowers (or other shapes) and arrange the figs sliced \u200b\u200bnot too thick. Bake for half an hour or until the sugar juice released from the figs are well caramelized. Remove from oven and let cool.
And 'good served slightly warm with ice cream to yogurt or unsweetened whipped cream acid.
A smile and good Monday,
D.
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