Ripe Fig Tart

Ripe Fig Tart

1. First make the tart crust. Chop the butter and put the powder in the formula into the refrigerator for half an hour.

2. The milk and egg yolk in the tart recipe are refrigerated for later use

3. Take out the frozen butter and flour, pour it on the workbench, cut and mix with a scraper

4. Use your hands to rub the flour and butter into fine grains

5. Add the liquid in the formula, mix into a dough, and refrigerate for more than three hours.

6. Make almond klimt. The butter is softened in advance and set aside

7. Add the sugar and salt in the recipe and beat with a whisk until pale

8. Add the egg mixture in the recipe and continue to beat

9. Add almond flour and mix well with a whisk

10. Beat until it looks like the picture, then put it in the refrigerator to wake up for 2 to 3 hours.

11. After waking up, take out the pie crust dough and beat it with a rolling pin

12. Roll the flour into a crust slightly larger than the mold.

13. Pick up the crust carefully and place it on top of the mold

14. Press it with a rolling pin to remove excess dough

15. Use your fingers to gently pinch the pie crust on the edge of the pie crust to make it close to the mold and slightly higher than the mold

16. Use a fork to poke holes in the prepared hungry pie

17. Put the loose almond klimt into the piping bag and squeeze a layer on the bottom of the pie plate.

18. Wash the figs and cut into pieces

19. Place a circle of fig cubes evenly on the pie plate.

20. Full of molds

21. Preheat the oven 180 degrees

22. Bake in the oven for 1 hour

23. After baking, sift a layer of powdered sugar on the surface, and then put a few slices of figs to decorate

24. Let it cool for a while, we can’t help but eat it

25. The pie crust is crispy, the almond krim is fragrant, and the figs are lightly sweet...

Tips:

This weight will be a bit more than the 8-inch pie pan, and the extra pie crust can be stored for one month in the freezer.