Fig Tart

Your Yuva helper for this recipe:

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Yuva instant dry yeast

For the pastry:

2 sachets of Saf-instant yeast (22 g)
2 cup of flour (250 g)
7 to 8 tbsp of warm milk 
2 tbsp of sugar
2 eggs 
1 tea glass of butter at room temperature
1 pinch of salt
For the topping:
6 fresh figs cut into quarters
Half cup of caster sugar(75 g)
3 tbsp of butter
1 egg
1 and a half cups of milk (350 ml)
2 tbsp of ground almonds
a little honey and lemon juice

Preparing the dough:
Preheat the oven to 200°C and grease a tart tin. 
Put the flour in a bowl add the eggs, salt, sugar, melted butter, Saf-instant yeast and beat well until you have a soft and smooth pastry.
Line the tart tin with the pastry
Preparing the topping:
In a bowl, mix the butter cut into pieces, sugar, milk, the ground almonds and the egg.
With the mixture, cover the base of the tart and put the cut figs on top. 
Cook at 200°C for 30 minutes.
In a pan, mix the honey and lemon juice and pour the sauce over the figs and leave to cool.

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