Tart with Figs and Raspberry Sauce
Raspberries score points not only for their taste, but also for their rich content of polyphenols such as quercetin and kaemperol. These natural colourings can protect our body cells from damaging influences and have a positive effect on the heart and circulation.
Native raspberries are in season from June to August. When ripe, the fruits are pressure-sensitive, so spread them out loosely on a large plate and store them in a cool place. Or consume them as soon as possible. Out of season, raspberries from the freezer are a good alternative.
- For the tart
- 150 grams Pastry flour
- 50 grams Whole wheat flour
- 50 grams sugar
- 140 grams butter
- 1 egg
- butter (for the pan)
- Pastry flour (for the pan)
- dried Legume (for weighing down the dough)
- For the filling
- 2 eggs
- 60 grams sugar
- 1 tablespoon Vanilla sugar
- 150 milliliters Almond milk
- 180 grams ground almonds
- 6 Figs
For the tart: Mix the two types of flour with the sugar, add the butter in small pieces and add the egg. With hands, quickly knead to a smooth dough and shape into a ball. Wrap in foil and refrigerate about 1 hour.
Preheat the oven to 200°C (approximately 400°F). Place the dough between two sheets of plastic wrap, then roll out into the size of the tart tin. Butter and flour the tin before lining it with the dough. Form an edge around the dough. Cover with parchment paper and add the dried beans on top. Bake about 10 minutes, then remove the beans and parchment paper and allow to cool.
For the filling: Mix the eggs with the sugar, vanilla sugar, almond milk and almonds. Spread on the bottom of the tart. Rinse and halve the figs, then press them into the cream. Bake for about 30 minutes until golden brown.
For the sauce: Rinse the berries and remove any stems or leaves. Mash the berries with the vanilla sugar, sugar and raspberry liqueur.
Serve the tart hot or cooled as desired, drizzles with the rich sauce.