Tarte aux figues – fig tart

Ingredients for 1 servings:

• 200 g flour
• 1 pinch of salt
• 80 g sugar
• 1 egg(s)
• 150 g butter
• 2 egg whites
• 50 g sugar
• 100 ml crème fraîche
• 50 g almonds, ground
• 15 m.-large fig(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

made quick and easy

For the pâté (the pie crust), combine flour, salt, sugar, egg, and butter and knead into a smooth dough. Let it rest in the refrigerator for 15 minutes. Tip: I use 100 g white flour and 100 g wholemeal flour, which makes the dough nice and crispy. Preheat the oven to 180°C (top/bottom heat). For the custard, stir the egg whites, sugar, crème fraîche, and ground almonds into a paste. Tip: 2 tablespoons of quark mixed with 3 tablespoons of yogurt also tastes good as a substitute for the crème fraîche. Line a tart pan with baking paper, roll out the dough, and place it in the pan. Prick the dough a few times with a fork and bake for 10 minutes. The dough may lift slightly during baking, so either check it occasionally and intervene if necessary, or weigh it down with a cake plate or something similar. In the meantime, halve the figs. Remove the tart from the oven and spread the cream on top. Preheat the oven to 220°C. Spread the figs on top of the cream and bake for another 30 minutes, until the cream is lightly browned. Then let the tart cool and enjoy.