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RECIPE

Fig Tartlet

Preparation Time: About 120 minutes

Fig Confection with the Best Seasonal Flavor

Fig Tartlet

Ingredients (For six 7-cm diameter tartlets)

<Crust>

Butter 45 g
Powdered sugar 25 g
Egg 15 g
Flour 90 g
Almond powder 20 g

<Filling>

Butter 40 g
Powdered sugar 30 g
Egg 35 g
Almond powder 40 g
Fig 1 1/2

<Cream>

Egg yolk 22 g
Granulated sugar 15 g
Flour 6 g
Milk 85 ml
Vanilla 1/6 pod
Butter 5 g
Fresh cream 25 ml

<Topping>

Fig 1
Chervil As necessary

DIRECTIONS

<Preparation>

-Cut butter for the crust into cubes and refrigerate.
-Place butter for filling in a bowl and return it to room temperature.
-Sift all powdered ingredients. Refrigerate during the summer.
-Bring eggs back to room temperature.
-Preheat the oven to 180°C with the baking tray in the oven.

<Crust>

1

Place powdered sugar and room-temperature butter into a bowl and whisk until even.

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2

Add beaten eggs and whisk until blended.

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3

Add flour and almond powder and mix with a rubber spatula until moistened.

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4

Wrap with cling film and chill in the refrigerator for 10 minutes.

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5

Roll the dough out to a thickness of 3 mm with a rolling pin before refrigerating again until firm.

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6

Cut out into 10 cm circles.

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6

When the dough has slightly returned to room temperature, insert into tartlet molds.

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6

Cut off excess crust with a knife.

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6

Insert an item such as a muffin cup and fill with baking beans. Bake for 10 minutes in an oven preheated to 180°C, remove the baking beans and bake for an additional two minutes.

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<Filling>

1

Place powdered sugar and room-temperature butter into a bowl and whisk until even. Add the beaten eggs gradually, in three parts, and whisk until blended.

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2

Add almond powder and mix with a rubber spatula.

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3

Fill the prebaked crust with 25 g of filling, and top with a peeled fig cut into a wedge shape. Bake for 15 minutes in an oven preheated to 180°C.

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<Cream>

1

Place egg yolks and powdered sugar into a bowl and whisk until it turns white. Add sifted flour and mix until moistened.

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2

Cut open a vanilla bean vertically and scrape out its seeds. Add to milk in a pan and heat just so that it does not boil. Gradually add to the mixture in step 1.

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3

Return the mix back to the pan while filtering through a sieve.

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4

Put the pan on medium heat and mix well with a whisk until it takes on a thick, creamy consistency.

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5

Pour the mix into a vat and cover with cling film. Place an ice pad on top for rapid cooling.

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6

Place the mix into a bowl and add fresh cream whipped to slightly soft peaks.

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6

Pour mix into a pastry bag with a #13 round tube and squeeze out 20 g for each tart.

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6

Decorate with peeled and cut figs and chervil.

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Tips by confectionery specialist marimo

—The tart crust can be frozen. After rolling the tart crust to a thickness of 3 mm, wrap with cling film and freeze. The frozen dough should be good for one month.
—Step 1 for filling can be done much faster if a handheld mixer is used.

Recipe by:con-fectionery researcher marimo

http://www.marimo-cafe.com/