Fig tart

Make this tart in the autumn when figs and walnuts are in season.

 

Serves 6 : For pâte sablée: 200g flour 100g butter 30g sugar 1/2 lemon grated zest For the filling: 7 large fresh figs 2 tbsp of runny honey 30g of walnut pieces 2 tbsp sugar knobs of butter 1 flan tin 22cm diameter

 

 

 

 

 

 

 

 

 

 

 

 

• 
  Preparation of the pastry: knead all the ingredients together for 3 to 5 minutes, either by hand or in a food processor using a pastry hook.  You should now have a block of pastry.  Refrigerate for 15 minutes, covered with a sheet of baking parchment.  
  
• Preheat the oven to 200° (th7). 
  
• Spread the pastry over a sheet of baking parchment, then press it into the flan tin without removing the parchment.
• Spread the honey over the base; open up the figs to form flower shapes and place them evenly on top.  Distribute the walnut pieces amongst the figs, sprinkle the sugar over the top , add knobs of butter and bake in the oven for 30 minutes.  
  
• Serve warm or cold with fromage frais.   
• Bon appétit!

 

 

 

 

Alternative 
with whipping cream and serve as an accompaniment