Fig tart with cream topping

Ingredients for 1 servings:

• 300 g spelt flour type 630
• 100 g brown sugar
• 1 pinch of salt
• 1 tsp cinnamon
• 200 g butter
• 1 m.-sized eggs
• some fat for the mold
• 250 g quark
• 200 ml cream
• 50 g sugar
• 2 m.-sized eggs
• 10 small figs, ripe
• 1 handful of walnuts, roughly chopped
• 4 tbsp brown sugar
• possibly honey or powdered sugar for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

sweet and delicious, tastes hot and cold

For the shortcrust pastry, mix the spelt flour with the sugar, salt, and cinnamon. Melt the butter and add it to the flour mixture along with the egg. Knead everything into a smooth dough and chill for 1 hour wrapped in cling film. Remove the dough from the refrigerator and knead again. Then roll it out to a thickness of about 0.5 mm and line a greased tart tin.* Place the lined tin in the refrigerator until ready to use. The remaining dough can be used to bake cookies or braided into a tart crust. For the icing, mix the quark, cream, sugar, and eggs with a whisk. Then pour the icing into the lined tart tin. Clean and halve the figs and place them cut-side up in the tart tin filled with the cream icing. Scatter the walnuts over the dough and sprinkle everything with brown sugar. Bake the tart in the oven at 180°C (top/bottom heat) for approximately 30-40 minutes. Then let it cool slightly and decorate as desired, e.g., with honey strips or powdered sugar. * Tip: Place two strips of baking paper, approximately 4 cm wide, crosswise in the tin so that the ends extend over the edge before adding the pastry. This will make it easier to remove the tart from the tin later.