Fig Tower
1.
Tapi: 140g butter, 220g low-gluten flour, 8g sugar, a little salt, 30g ice water Almond cream filling: 75g almond flour, 25g low-gluten flour, 75g butter, 2 egg yolks, 75g sugar , A little vanilla extract
Make tapi first:
Put the butter, low-gluten flour, sugar, and salt in a clean basin and rub them with your hands to scatter the flour and butter. Add ice water, knead into dough, put the dough in a fresh-keeping bag, put it in the refrigerator for more than one hour
2.
After taking it out, roll it out into a circle larger than the tower mold as shown in the figure
3.
Put in the tower mold
4.
Remove the outer edge and shape it slowly, pierce the bottom to avoid bulging of the test time, put the tart in the refrigerator again for more than 30 minutes
5.
Beat the sugar with butter, add egg yolks in portions and continue beating
6.
Add almond flour and low-gluten flour and mix well
7.
Almond cream filling is ready
8.
Almond cream filling in a piping bag
9.
Squeeze the almond cream filling onto the top of the tart, squeeze 7-8 minutes full
10.
Cut figs into small pieces and place them on top of the almond cream filling
11.
Preheat the oven to 200 degrees, put it in the middle and lower layer, and bake for 40 minutes. After baking, take out the cool and remove the mold. The surface can be decorated as you like.
