Fig tart with pine nuts

Ingredients for 1 servings:

• 150 g flour
• 1 tbsp sugar
• 1 pinch of salt
• 1 egg(s)
• 100 g butter, cold, in small pieces
• Butter, for the mold
• 800 g fig(s)
• 250 g cream
• 1 egg(s)
• 2 tbsp sugar
• 1 packet of vanilla sugar
• 100 g pine nuts

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the shortcrust pastry, mix the flour with sugar and a pinch of salt, place a heap on a work surface and make a well in the center. Crack the egg into the center and scatter the butter pieces around the egg. Chop all ingredients well with a knife to form small crumbs. Quickly knead with cold hands until dough forms and form into a ball. Wrap the dough in cling film and chill for at least 1 hour. Preheat the oven to 200°C and grease a 26 cm Ø tart tin. Roll out the dough on a floured work surface. Line the tin, forming a rim and pricking the base a few times with a fork. For the filling, wash the figs, pat dry, quarter them, and place them on top of the pastry in the tin with the tips facing up. Bake the tart with the figs in the preheated oven on the middle rack for 15 minutes. Whisk the cream with the egg, sugar, and vanilla sugar in a bowl. Remove the tart from the oven, but do not turn off the oven. Pour the cream and egg mixture over the figs, sprinkle with the pine nuts, and bake for another 20 minutes (the glaze should have golden brown spots). Let the fig tart cool slightly and serve in slices while still lukewarm.