In September, the small black figs are still at their best — the perfect excuse to bring out the tart rings (they also pair beautifully with melon, thin slices of ham, or make a lovely jam or chutney, wonderful with foie gras). This recipe combines a blind-baked shortcrust pastry with an almond — or hazelnut — cream that soaks up the juices as our fresh figs bake.
Ingredients
Method
Shortcrust pastry (for one 22–24 cm tart)
200 g flour
5 g sugar
3 g salt
100 g butter
1 egg
15 g water
Almond cream
75 g ground almonds (or hazelnuts)
75 g butter, softened to a "pommade" consistency (very soft)
75 g caster sugar
10 g flour
1 egg
Topping
About 1 kg fresh figs
Mix the dry ingredients (flour, sugar, salt), add the butter in small pieces and rub together with your fingertips until sandy.
Make a well, pour in the egg beaten with the water, bring together with a dough scraper, then fraiser the dough.
Chill for one hour.
Butter the tart ring very lightly — too much butter will make the edge collapse.
Prick the pastry before rolling it out over the ring, fold the edges in and trim the excess with the rolling pin. Press the edges up, keeping a right angle with the base to prevent it slumping during baking; trim with a paring knife, then smooth with a finger.
For extra peace of mind, you can also line it with parchment paper and fill with baking beans or dried pulses.
Bake for 10 minutes at 180°C (355°F).
Meanwhile, make the almond cream by simply mixing all the ingredients together with a spatula, without whisking.
Wash and halve the figs. Spread the cream over the baked tart base(s), then quickly arrange the halved figs on top. Bake for 20 minutes. To make sure the tart turns out nicely golden, remove the ring after 10 minutes of baking.
As soon as it comes out of the oven, place it on a wire rack.
This tart is at its best slightly warm or cold, and a few fresh raspberries on top are a lovely touch — though by no means essential.