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Fig Apple Tart

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Fig Apple Tart
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
0
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Ingredients

for
1
Tarteform, ca. 24 cm Durchmesser
For the filling
250 grams
Chestnut (cooked; vacuum packed)
200 milliliters
½
untreated Orange (juice and zest)
75 grams
chopped Walnuts
½ teaspoon
2
50 grams
4
1
Powdered sugar (for dusting)
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Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Butter the tart pan or pie pan.

2.

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.

3.

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.

4.

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.

5.

Serve dusted with powdered sugar.

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