Rhubarb and Fig Tart

Ingredients for 1 servings:

• 200 g flour
• 150 g butter, completely cold, cut into small cubes
• ½ tsp salt
• 10 g sugar
• 1 egg yolk
• 1 tbsp water, ice cold
• 500 g rhubarb, cleaned
• 2 packets of vanilla sugar
• 250 g fig(s), dried
• 50 g pine nuts
• 20 g powdered sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Knead the flour, butter, salt, sugar, egg yolk, and water into a shortcrust pastry, form a ball, and refrigerate for 30 minutes. Trim the rhubarb and cut into approximately ½ cm thick pieces, then mix with the vanilla sugar. Thinly slice the figs, trimming off the tough stems. Lightly flour a tart (or springform) pan. Roll out the dough and place it in the tart pan, pressing down the edges. Prick the base several times with a fork. Bake the tart in a preheated oven at 200 degrees Celsius on the second rack from the bottom for 10-12 minutes. Spread the figs evenly over the tart base and top with the rhubarb. Return to the oven and bake for about 30 minutes. Sprinkle with pine nuts and dust with powdered sugar. Turn on the grill. Lightly caramelize the tart for 1-2 minutes on the third rack from the bottom while the grill is on. Caution: Keep an eye on the tart during this time (do not close the oven door): it will burn very quickly! Remove from the oven, place on a wire rack, and let cool slightly in the tin.