Family Best Time >> Food

Tart with purple figs, pine nuts and almonds


Ingredients:6 people
  • purple figs
    800 g
  • pre-rolled puff pastry
    250 g
  • almond powder
    125 g
  • egg yolks
    4
  • butter
    180g
  • sugar
    125g
  • flour
    50g
  • armagnac (or rum)
    5 cl
  • pine nuts
    2 tablespoons
  • currant jelly
    3 tablespoons


Preparation:
  • Preparation time:20 minutes
  • Cooking time:30 minutes


[usr 2]

Preheat the oven to th 6-7 (200°C). Line a round or square tart tin previously coated with 15 g of butter with the shortcrust pastry.

In a bowl, mix 125 g of soft butter with the sugar then add the egg yolks one by one. Add the ground almonds and the armagnac. Work well this preparation so that it is homogeneous. Spread it on the bottom of the pie and bake in the hot oven for 30 minutes.

Meanwhile, rinse the figs and pat them dry. Cut them into four or six lengthwise depending on their size. Quickly fry them in a pan over medium heat in the remaining 40 g of butter. Toast the pine nuts for a few minutes in a pan without fat.

Once the pie is cooked, let it cool down and garnish with the fig quarters, placing them upright, point side up.

Melt the redcurrant jelly and, once lukewarm, brush the figs with it using a pastry brush. Sprinkle with pine nuts.

Serve warm or cold.