Fig tart on a thin crust with cinnamon and honey cream

Ingredients for Fig tart on a thin crust with cinnamon and honey cream

Instructions for Fig tart on a thin crust with cinnamon and honey cream

To prepare the Fig tart on a thin crust with cinnamon and honey cream recipe, please follow these instructions:

Roll the dough out with a rolling pin. Line pie plate with it, and bullet holes with a fork. Then put the dough in the fridge.

Preheat oven to 200 degrees C.

In a bowl mix the finely ground almonds, 25 g sugar, potato flour and then the eggs. The milk heats up along with the honey. When it is boiling, pour it into the bowl, while being whipped.

The contents poured back in the box, who brought to the boil while constantly stirring. Pour the cream into a clean Bowl. Whip once in a while. When the cream is warm, add the butter, while still whipped. Let it cool off.

Meanwhile, cut the stem of the figs. Then cut the figs into quarters and place on a plate with the flesh side up. Sprinkle with 1 tbsp. sugar, after which they put in the fridge. When the oven is hot, take the dough out of the fridge.

Butter cream over the quartered figs and advantage of the cream with the flesh side up. The pie bake immediately in oven for 20-25 minutes.

Then take it out and sprinkled with icing sugar through a fine mesh sieve, and then again put in the oven for 5 -10 minutes. Let the swallow of the lun and server.

Tips:
Outside of Provence is it rare to encounter pies with fresh figs. It is quite incomprehensible, which you will certainly agree with me once you've tasted this tart.