Fig Tart
4 servings
120 minutes
A thin shortcrust pastry base is just right for the figs - so they don't get lost in the pie mass and take on all the sweet components of the dessert. This tart will be great even on the second day after preparation. Recipe by Sergey Navasartov, brand chef of the Noev Kovcheg restaurant .
1
Chop the cold butter into small cubes with a knife and crumble it with flour.
- Butter: 100 g
- Wheat flour: 200 g
2
Add salt, baking powder, vanillin, sugar and mix quickly. Then add sour cream and knead the dough very quickly to prevent the butter from softening.
- Salt: 2 g
- Baking powder: 11 g
- Vanillin: 3 g
- Sugar: 100 g
- Sour cream: 3 tablespoons
3
Shape the dough into a rectangular form and refrigerate it for 1 hour.
4
While the dough is setting, cut each fig into 4 pieces.
- Fig: 550 g
5
Roll the dough into a circle, but not too thin. Sprinkle the inner part with starch, leaving 5 cm at the edges.
- Cornstarch: 35 g
6
Starting from the center, tightly arrange the sliced figs. Cover the figs with the remaining 5 cm of dough at the edges. Lightly sprinkle sugar on top.
- Fig: 550 g
- Sugar: 100 g
7
Preheat the oven to 190 degrees and place the dish inside for 25 minutes. Check the tart periodically - the dough should be golden brown.
8
Remove from the oven, let the tart cool, and then sprinkle powdered sugar on top.
- Powdered sugar: 10 g