In Fermano, in a place out of time, we made this wonderful tart. Here's how to prepare it in your home
This tart was born for fun, because I spent a few days At the Poggio dei 4 Borghi, a splendid B&B in the hills of They stop: a unique place, surrounded by nature where you can enjoy an uncontaminated and enchanted atmosphere, and an incomparable view of the hills, the 4 medieval villages and the Sibillini mountains.
The property is surrounded by olive trees, apples and figs and together with the owners – two young, nice guys and lovers of good food and good drink – we thought of collecting and preparing white fig jam (without sugar!) And use it for breakfast desserts.
The following is a version of one of our cakes, very good!
Fig jam tart: recipe
A 300g jar of white fig jam (preferably unsweetened).
Work all the ingredients, except the egg, without touching them with your hands: for example with dull serving knives.
Add the egg and knead quickly, without heating the amalgam.
Make a ball and let it rest in the fridge for 1 hour. Remove from the fridge and roll out the dough with a rolling pin on a wet and wrung sheet of baking paper, leaving a third for decoration.
Move the tart into a pan with a diameter of about 24 cm and fill with the fig jam (or other as you like) and roll out the leftover dough by cutting strips to decorate the tart.
Bake in a preheated oven and bake for about 35/40 minutes at 180 degrees.
You can serve it with cream or cream ice cream and accompany it with a sweet wine such as a Moscato or a Ramandolo Friulano DOCG, a wine of strong structure, with a remarkable olfactory complexity with notes of dried apricots, honey and hazelnuts, with a pleasantly sweetness balanced by the freshness of its acidity.
If you have some dough left over, roll it out on a sheet of parchment paper and place it in the fridge for a few minutes, then take it out and put some biscuits on which you can also put some flakes of almond or pine nuts. 10 minutes in the oven and ready to serve with coffee.
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