Fig Apple Tart
Apples are very healthy because of their many valuable ingredients. The pome fruit provides plenty of potassium, vitamin A, B1, B2 as well as C and scores points for its high pectin content, especially in the apple skin. This dietary fibre has a cholesterol-lowering and digestive effect and calms the stomach.
Most of the vitamins and trace elements are found in the apple peel, which should therefore be eaten with it. If you bake cakes, you can use the peels for a delicious tea: Simply brew the apple peels with boiling hot water, cover them and let them simmer for 15 minutes on a low heat. Add some cinnamon and honey as required.
Preheat the oven to 180°C (approximately 350°F). Butter the tart pan or pie pan.
Using the dough hook of an electric mixer, mix flour in a bowl with almonds, sugar, pieces of butter and salt until crumbly. Pour approximately 2/3 of crumbs in the prepared pan and press evenly forming a small border. In the oven, pre-bake tart crust for about 10 minutes. Remove from oven and let cool slightly. Reserve remaining crumbs in the refrigerator.
Using an immersion blender, puree Maroni with cream and orange juice in a bowl until creamy. Mix in walnuts, orange zest, cinnamon, sugar and eggs. Spread maroni mixture on tart crust.
Rinse figs, trim and cut in half. Rinse apples, quarter, core and cut quarters into thin slices. Arrange apples and figs on top of cream in the pan and cover with remaining crumbs. Bake in the oven about 35 minutes until golden brown. Remove and let cool.
Serve dusted with powdered sugar.