Fig tart

Category: Bakery products
Fig tart

Ingredients

fresh figs 4 things.
The foundation
premium wheat flour 225 g
powdered sugar 20 g
butter 140 g
yolk 2 pcs.
milk 1 tbsp. l.
salt chips.
vanilla optional taste
Fill
egg C1 1 PC.
yolk 3 pcs.
powdered sugar 30 g
cream or milk 300 ml.
-------- -------
shape d22

Cooking method

  • Fig tart
  • Fig tartMix flour with powder and salt. Pour into the processor bowl. Add cold diced butter. Make a crumb. If there is no processor, then rub it with your hands.
    Fig tartAdd yolks and a spoonful of milk. You can add vanilla.
    Fig tartTurn on the processor. The dough should gather in a lump.
    Fig tartPut the dough out. Make a ball quickly. Flatten. Wrap in plastic and refrigerate for 30 minutes.
    Fig tartGet it. Roll out between two sheets of baking paper. Fit into shape. Prick. Place in the freezer for 30 minutes.
    Fig tartPreheat the oven to 190 degrees. Bake the base with the weight for 15 minutes.
    Fig tartGet it. Remove the load. Cut the figs into 4 pieces. Spread over the entire area of ​​the base.
    Fig tartMix cream or milk with powder, yolks and egg.
    Fig tartFill fill.
    Fig tartBake in an oven preheated to 180 degrees for 35-40 minutes. Get it. Allow to cool. Remove from the mold.
    Fig tart
  • Fig tart
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

A recipe from a foreign blog.
I tested a new perforated form that I bought in St. Petersburg. She was reinsured by baking with a load. In this form, and even a frozen base, should not be deformed. The base was baked perfectly. Next time I'll try the oven without load.
Delicious tart. Practically savory. For those with a sweet tooth, add sugar. If the fig is sweet, you can leave it that way. Recommend!

zvezda
Probably a very tender tart! Thank you, Angelathat you bring us such beauty. Did you like it ??
ang-kay
Olya, thanks for stopping by.
Quote: zvezda
I liked the form
Excellent. Nothing stuck. Now you need to experience no load. I have the same size mold, the bottom can be removed, but without perforation. Also cool.
zvezda
Quote: ang-kay
Excellent
It's good that I recalled ... in it and I'll do it .. just don't drive like that! I do not have time
ang-kay
Olya, so I rarely post everything now. You have no idea how much there is. I even forget)




Quote: zvezda
It's good that I recalled
Although I remind you that you have) You have a little more shape than mine, it will be even better.
zvezda
Quote: ang-kay
Your shape is a little bigger than mine
Yeah? Fine!! Thank you dear!!
ang-kay
Olya, Yes! you have more shape. Gee)
zvezda
Quote: ang-kay
you have more shape
Great ... I didn't take it myself ..
4er-ta
Angela, great tart! I'll make the dough now, I'll finish it tomorrow night. And if the figs are not baked, but simply fresh to decorate the finished tart, will it not work?
And, yes, you can bake tart from the freezer without load.
ang-kay
Tatyana, Thank you)
Quote: 4er-ta
And if the figs are not baked, but simply fresh to decorate the finished tart, will it not work?
Better to bake. It's soft, juicy and sweet. The taste will be more interesting. And so just sand with custard.
Quote: 4er-ta
Freezer tart can be baked without load.
Doesn't always work. There were also punctures. Therefore, I insured myself specifically)
4er-ta
Angela, I'll bake the figs, thanks!
4er-ta
Angela, I am with gratitude and report. I baked a tart today. I do not have a mold of this diameter and I baked in perforated rings and a frame. Wonderful dough, very tender! I baked without load and before filling, slightly smeared the middle with cocoa butter. I didn't fit all the figs on the tart (I made some with curd cheese).

Fig tart
Fig tart

A little off the recipe. I didn’t do it with filling, like yours, but with custard.Looked bad, in your prescription, after 15 minutes. remove the load, and I removed the frame. Well, I decided that if I pour in so much liquid, the sides will blow away from me, so I quickly cooked the custard and carefully deposited it. It turned out delicious, but I will definitely repeat the recipe! Everyone loved it! Thank you!

ang-kay
Tanyush, splendor as always.
Quote: 4er-ta
I baked in perforated rings and a frame
I only dream of such rings. A wonderful and beautiful end result.
Quote: 4er-ta
slightly smeared the middle with cocoa butter
I don't know such a technique. Share. Is it so that the cake does not rise?
Quote: 4er-ta
... I didn’t do it with filling, like yours, but with custard.
Well done. Found a way out. This is the custard (filling).
Quote: 4er-ta
I will definitely repeat!
I'm glad I liked it. Did you add sugar?
4er-ta
Quote: ang-kay
I don't know such a technique. Share. Is it so that the cake does not rise?
In the preparatory class, Natasha prona gave the nuances of working with shortbread dough, this is
Immediately after kneading, roll the dough between the sheets to the desired thickness - both in the freezer and grease the hot tartlet with melted cocoa butter, it will be sandy with any filling.
Quote: ang-kay

This is the custard (filling).
I made a custard pastry with starch, and yours is English (if I'm not mistaken).
ang-kay
Maybe English, but still custard)
zvezda
Tatyana, in my master class they said the same!
Execution as always ...
Anji, but I didn't buy such rings! ?? We are in cond. store saw
ang-kay
Quote: zvezda
but I didn't buy such rings
Expensive. And the ring is not only needed. If for small tarts, then several at once. Yes, and drag, Olya. You know how I booted up) I have to buy here periodically one by one.
4er-ta
Quote: ang-kay

Maybe English, but still custard)
Angela, Yes of course!

Quote: ang-kay
And the ring is not only needed. If for small tarts, then several at once.
I have two such rings, diam 9cm. , I bought it when I studied with Natasha in the preparatory class. But I bake a little, so I have enough. And I bought a frame for marmalade, I also use it for tart.
zvezda
Quote: 4er-ta
I bought a frame for marmalade,
Is it perforated too ??
4er-ta
Olya, yes, but I did not buy specially perforated for marmalade, it was just that its size suited me then, and now it is useful for tarts.
Mist
Angela, I'm with a report, it's very tasty
Fig tart
ang-kay
Irina, a healthy pie. Well done)
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Trishka
ang-kay, Angela, with Victory and Myadalka !!!
ang-kay
Chef, thank you very much. Pleasantly)
Ksyusha, Thank you
Marika33
Angela, congratulations on another well-deserved medal!
Irinap
Angela, congratulations on the medal!
ang-kay
Marina, Irinathank you girls
4er-ta
Angela, Congratulations!
zvezda
Angela, Congratulations!!!!! Hurrah!!
Tatyana1103
Angela, Congratulations
ang-kay
4er-ta, Tatyana, zvezda, Olya, Tatyana1103, Tatyanathanks girls)

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