What a delight these tarts me who loves fresh figs and pears I preferred to make a pie instead of tarts lack of time probably:)
Note: fresh figs are dried figs that have been softened.
me this time I used fresh figs.
Tartlets with figs and pears
Yields 6 of 6 cm tart pan or a 9-inch
Crust:
155 g flour ½ cup
hazelnuts
¼ c. tsp salt 3 tbsp
tablespoons sugar 100 g cold butter, diced 1 egg yolk
1 tsp tablespoon chopped hazelnuts
Trim:
50 g butter 90 g brown sugar (brown sugar) 2 tablespoons
Soup Brandy (Cognac me)
125 ml apple juice 1 ripe pear peeled
250g of fresh figs in pieces
Note: fresh figs are dried figs that have been softened.
me this time I used fresh figs.
Preparation:
Put the flour, hazelnuts, salt, sugar and butter in a blender, mix until the dough is thin and brittle.
Add egg yolk and water, mix again for 15 seconds obtain a homogeneous mixture.
For the dough on a floured surface, gather and form a ball. Cover with plastic wrap and chill 45 minutes to cool.
Preheat oven to 210 ° C (425 ° F).
Divide the dough into 6 pieces or for a pie it is used in full. The lower
on a floured surface and top 6 mussels 6 cm in diameter or a pie pan.
Me I extended the bottom with my fingers I found it hard to roll.
Prick with a fork.
Bake 12 minutes until dough turns slightly.
Cool completely.
Trim :
Place butter, sugar, apple juice and brandy in a saucepan and bring to a boil, stirring constantly.
Cook over low heat to a syrup.
Cut the pear into 1 cm, incorporate them into the syrup, as well as figs.
Place the molds on a plate, pour the hot mixture.
Sprinkle hazelnuts and bake 12 to 15 minutes.
Serve immediately with cream or ice cream.
Note: I do not know if my syrup was not thick enough or that I, had used fresh figs but I thought the mix was not enough thick so I added a bit of tapioca minute in and I let the mixture simmer for 2 minutes and the texture was perfect.
Source: Variation of Anne Wilson and puff pastry Booklet
Bon Appetit!
Sakya
Note: fresh figs are dried figs that have been softened. me this time I used fresh figs.
Tartlets with figs and pears Yields 6 of 6 cm tart pan or a 9-inch
Crust:
155 g flour ½ cup
hazelnuts
¼ c. tsp salt 3 tbsp
tablespoons sugar 100 g cold butter, diced 1 egg yolk
1 tsp tablespoon chopped hazelnuts
Trim:
50 g butter 90 g brown sugar (brown sugar) 2 tablespoons
Soup Brandy (Cognac me)
125 ml apple juice 1 ripe pear peeled
250g of fresh figs in pieces
Note: fresh figs are dried figs that have been softened.
me this time I used fresh figs.
Preparation:
Put the flour, hazelnuts, salt, sugar and butter in a blender, mix until the dough is thin and brittle.
Add egg yolk and water, mix again for 15 seconds obtain a homogeneous mixture.
For the dough on a floured surface, gather and form a ball. Cover with plastic wrap and chill 45 minutes to cool.
Preheat oven to 210 ° C (425 ° F).
Divide the dough into 6 pieces or for a pie it is used in full. The lower
on a floured surface and top 6 mussels 6 cm in diameter or a pie pan.
Me I extended the bottom with my fingers I found it hard to roll.
Prick with a fork.
Bake 12 minutes until dough turns slightly.
Cool completely.
Trim :
Place butter, sugar, apple juice and brandy in a saucepan and bring to a boil, stirring constantly.
Cook over low heat to a syrup.
Cut the pear into 1 cm, incorporate them into the syrup, as well as figs.
Place the molds on a plate, pour the hot mixture.
Sprinkle hazelnuts and bake 12 to 15 minutes.
Serve immediately with cream or ice cream.
Note: I do not know if my syrup was not thick enough or that I, had used fresh figs but I thought the mix was not enough thick so I added a bit of tapioca minute in and I let the mixture simmer for 2 minutes and the texture was perfect.
Source: Variation of Anne Wilson and puff pastry Booklet
Bon Appetit!
Sakya
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