The prettiest autumnal tart

We all like the little dishes of our grandmothers who were the only ones to have the secrets and we are constantly complaining not to being able to in turn make these desserts we liked so much. With this recipe that mixes blackberries and figs, we are quite sure that you will successfully produce this 2.0 tart.

Preparation : 40 min + 30 min rest

Cooking : 35 min

For 6 persons


Preparation :

The dough: Mix the flour, salt and the icing sugar in a salad bowl. Make a well, add water and oil. Use a fork and mix little by little the ingredients. Add a little bit of water if needed. Knead lightly and form a bowl. Spread the dough on the counter sprinkled with flour and then on a plaque covered with sulfurized paper. Set aside for 30 min. in a fresh place.

Preheat the oven to 180°C (thermostat 6). Wash the figs. Keep one for the final decoration. Slice up the others. Rinse the blackberries.

Cover the bottom of the tart with the almond powder, leaving a 5 cm border. Place the figs then cover them with blackberries. Sprinkle with vanilla sugar.

Fold over the edges of the tart, then sprinkle with slivered almonds. Bake for 30 to 35 minutes.

Allow to slightly cool down then place the tart on a serving dish.
Cover the top with fig quarters. Serve warm or cold.

Also discover the cherry Focaccia ideal at happy hour et the recipe for a mirabelle tart.

Ingredients

- 250g of flour

- 1⁄2 teaspoon of fine salt

- 2 tablespoon of icing sugar

- 6 cl of Cauvin olive oil from Nîmes

- 6 cl of cold water


For the garnishing :

- 6 nice white figs

- 200g of blackberries

- 60g of almond powder

- 30g of slivered almonds

- 2 sachets of vanilla sugar

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