Fig cake in a fluted pastry shell
Bruno Albouze · ♥ 802 likes · 45.2K views · 3 min video
Read about sweet tarts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 250 g crust (pie dough, puff pastry or sugar dough)
- 150 g eggs
- 40 g milk
- 40 g heavy cream
- 60 g sugar
- 50 g almond meal
- 25 g flour
- 1 g salt
- 5 g vanilla
- 200 g fresh figs
Roll the pastry out into a disc 3 mm thick and line two fluted brioche-a-tete molds.
Blind bake the shells 10 minutes at 390F / 190C so the dough does not shrink, especially with pie dough or puff pastry. Trim off the excess pastry.
For the filling, mix together eggs, milk, heavy cream, sugar, almond meal, flour, salt and vanilla.
Combine the fresh figs with a tablespoon of black currant or blueberry jam.
Mixing the filling and figs
Pour some filling into the tart shell, add the fig mixture, then the remaining filling. Bake at 350F / 180C for about 40 minutes.