Fig tart

Fig tart

Total: 1 hr 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 399 kcal
, Fat: 28 g
, Carbohydrate: 31 g
, Protein: 6 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Pastry

100g white flour
50g wholemeal flour
60g sugar
½tsp salt
80g butter, cut into pieces, cold
1 egg, beaten

Filling

250g Mascarpone
20g icing sugar
1 vanilla pod, halved lengthwise, seeds scraped out
1dl full cream
5tbsp sea buckthorn (spread), 1 tbsp set aside
1 organic lemon, use grated zest only
3 figs, thinly sliced
1sprig thyme, leaves torn off
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Utensils

One tart tin (approx. 26 cm in diameter), greased

How it's done

Pastry

Mix the flour, sugar and salt in a bowl.

Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Roll out the pastry on a lightly floured surface, place in the prepared tin, prick firmly, chill for approx. 30 mins.

To blind bake

Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool a little, remove from the tin, leave to cool completely on a rack.

Filling

Combine the mascarpone, icing sugar and vanilla seeds.

Using the whisk on a hand mixer, beat the cream with the sea buckthorn and lemon zest until almost stiff, carefully fold the mascarpone mixture into the whipped cream using a rubber spatula. Spread the mixture over the tart base, arrange the figs on top. Drizzle with the remainder of the sea buckthorn, sprinkle with thyme.

How-tos

Whipping cream

Whipping cream

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