Fig Tart - crust

Method

• Make the basic tart crust according to.
• Prick the surface with holes.
• Let chill in the refrigerator for 1 hour.
• Make the almond cream according to.
• Fill the Step 1 tart crust with the cream.
• Wash and dry the figs.
• Chop into any size without removing the skins.
• (If you're not a fan of the skins, it's okay to remove them.)
• Fill the tart with the cut slices of fig.
• I always cut them into wedges and fill the tart crust in a flower design.
• Patiently bake for 60 minutes in a 180C oven in order to evaporate the moisture that is released from the figs.
• Once it has cooled, remove from the dish, slice it up, and enjoy.
• The tart crust absorbs the essence of the figs and it's very fragrant!