- 150 g flour
- 100 g butter
- 100 g sour cream
- 20 g almonds with the skin
- 20 g toasted pine nuts
- 6 figs
- 4 yolks
- caster sugar
- sugar cane
FOR THE PASTA PASTA
toast the pine nuts in a pan, let them cool and blend them together with the almonds and 1 tablespoon of granulated sugar.
Mix them with the flour and mix with the slightly softened butter, until you get a mixture of crumbs.
Incorporate another 20 g of granulated sugar and 30 g of brown sugar, then 2 egg yolks, the seeds of 1/2 vanilla pod and a pinch of salt. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.
Roll out then the dough to about 5 mm thick and line a 20 cm diameter tart mold.
trimmed the edges and pinch them to create a decoration.
Jumbled up sour cream with 2 egg yolks, 1/2 tablespoon of granulated sugar, grated zest of 1/2 lemon; pour the cream obtained into the tart.
cover the surface with slices of fig, 2-3 mm thick, and sprinkle them with brown sugar. Bake at 180 ° C for 35 minutes.
Remove from the oven the tart, let it cool and complete it with other slices of fresh figs. Decorate to taste with powdered sugar, pine nuts and blackberries.