- 250 g flour 00
- 250 g custard
- 225 g butter
- 130 g eggs
- 125 g powdered sugar
- 100 g granulated sugar
- 100 g almond flour
- 30 g potato starch
- 8 fresh figs
For the recipe of the tart with figs and frangipane cream, prepare the shortcrust pastry: mix 125 g of butter with flour 00 in a bowl; add 4 g of salt, 50 g of beaten eggs, incorporating them slowly, and the icing sugar. Work the mixture until you get a compact dough. Wrap it in plastic wrap and let it rest in the fridge for 2 hours.
Prepare the frangipane cream: whip 100 g of soft butter with 100 g of granulated sugar; add the almond flour and potato starch, then 80 g of beaten eggs, using an electric whisk or a planetary mixer. Put on the fire and let it thicken over a low flame. Roll out the pastry 5-7 mm thick and place it on a cake pan (ø 32 cm).
Prick the bottom with a fork, cover it with a layer
of parchment paper and fill with dried beans to prevent the dough from rising during cooking. Bake at 170 ° C for 15-20 '. Remove from the oven and let the tart cool. Spread a layer of frangipane cream and bake for another 25 'at 170 ° C. Let it cool down. Cut the figs into wedges, keeping the peel. Complete the tart with a layer of custard, arrange the figs on top and serve.
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