Fig Tart
1.
Mix the sugar, almond flour, flour, and salt, cut the butter into small pieces, put it in the flour and knead it into coarse corn flour by hand
2.
Add egg yolk and water to knead into dough, cover with plastic wrap and refrigerate for 30 minutes
3.
Take out the dough from the refrigerator and put it under the fresh-keeping film, and roll it into a dough slightly larger than the mold
4.
Carefully put it in the mold and remove the excess edges. Use a fork to make some holes in the bottom. Place in the refrigerator for 30 minutes
5.
Put greased paper on the tower, preheat the oven to 200 degrees, put it in the oven and bake for 8 minutes, remove the heavy objects, put it back in the oven and bake for another 8 minutes
6.
Put the cut figs into the tower and shape the excess dough into the mold, and sprinkle them on the surface of the figs.
7.
Sprinkle almond slices and return to the oven and bake for another 20 minutes until the surface is colored. Sprinkle with powdered sugar and decorate with fresh figs. The temperature of my oven is a bit high.
Tips:
1. Here is a little trick, use a fresh-keeping bag to roll under the dough for easy movement.
2. When baking the dough, be sure to press some heavy things on the dough, so that the tart crust will be baked evenly. The time can be adjusted by yourself, mine is a bit baked!
