Juicy fig tart

Ingredients for 1 servings:

• 300 g puff pastry, frozen (wholemeal puff pastry)
• 50 g ground almonds
• 5 figs, fresh
• 100 g quark
• 2 eggs
• 1 pack of pudding powder, almond flavor
• 100 ml cream
• 4 cl Amaretto
• 70 g honey
• 1 pinch of cinnamon
• 50 g almond flakes
• butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

tastes good hot and cold

Preheat the oven to 180 degrees top/bottom heat. Remove the stems from the figs and halve or quarter the fruit. Drizzle the cut surfaces with Amaretto and let it soak in for about 10 minutes. Butter a 26cm tart tin and line it with the puff pastry sheets. Remove any excess pastry. Prick the pastry several times with a fork and then sprinkle with the ground almonds. Place the fig pieces cut-side down on the pastry. Combine the quark, eggs, custard powder, cream, and honey in a bowl and beat until smooth. Add a pinch of cinnamon and pour the mixture over the fruit. Sprinkle with flaked almonds. Bake the tart in the preheated oven for 50-60 minutes. If necessary, cover with aluminum foil halfway through baking and check with a skewer to see if it is done. Served warm, the tart tastes delicious with a scoop of vanilla ice cream. You can also replace the figs with plums.