FIG, RASPBERRY AND PISTACHIO TART

PAR

ÉRIC VERGNE

Informations and materials

Recipe for two 20 cm square tarts

RECIPE STEPS

1. Sweet shortcrust pastry

INGREDIENTS

300g butter
5g fine salt
125g icing sugar
125g ground almonds and caster sugar in equal proportions
125g pastry flour
100g eggs
375g pastry flour

STEPS

Soften the butter without fluffing it up. Add sugar, almond/sugar mix, eggs and 1^st quantity of flour. Add the 2^ndquantity of flour without overworking the dough. Set aside.

2. Almond cream

INGREDIENTS

160g softened butter
160g ground almonds
160g icing sugar
80g eggs
30g pastry flour
30g rum
200g crème pâtissière
50g homemade pistachio paste
50g fresh raspberries

STEPS

Mix together all the ingredients in order except the rum. Use the flat beater to obtain an even mixture and add the rum followed by the crème pâtissière (ensure it is smooth first).

Pre-cook the sweet shortcrust pastry until ¾ done, and pour in the almond/pistachio cream. Continue baking until lightly coloured, then arrange the fresh figs on top, cut into 4 or 6 pieces according to size, and sprinkle with fresh raspberries. Cook for a further 15 mins to keep the fruit fresh. Set on a rack after cooking and arrange a few more fresh raspberries on top to decorate.