Difficulty:[usr 1]
Hull the figs, cut them into pieces in a salad bowl, then cover them with sugar. Let them marinate, the longer the maceration time, the better.
Unwrap the puff pastry, unroll it and spread it on the work surface on its baking paper.
Then put it as it is in a 24 cm pie mold, give it the shape of the mold, prick it with a fork, put on it a sheet of baking paper the size of the mold, garnish the bottom with beans dry or with baking beads, pre-bake it in a moderate oven for 10 minutes, remove it from the oven and let it rest.
Remove the baking beads and baking paper.
In a bowl, mix the eggs and cream well.
Garnish the tart with the macerated figs. Pour over the cream/egg mixture.
Bake at 180°C. Check the cooking by pushing the blade of a knife into the device, if the blade comes out clean it is cooked. Take it out of the oven and let it rest, then put it on a wire rack.
Culinary Ideas from Chef Hubert
