AUTUMN The secrets of the fig tart by Alain Ducasse

Serves 8 persons

Preparation time : 40 minutes

Cooking time : 20 minutes

INGREDIENTS

• 500 g sweet dough 
• Butter
• 100 g hazelnuts
• 125 g butter 
• 125 g caster sugar 
• 125 g almond powder 
• 125 g eggs
• 500 g fresh figs 
• 200 g apricot glaze/jam 
• Icing sugar

METHOD

1. Make a sweet dough. Preheat the oven to 150 ° C. Lightly butter a 28 cm diameter pie dish. Roll out the dough and darken the mold. Garnish with pulses or cooking balls and bake for 15 minutes at 200 ° C. Take it out and let it cool.

2. Prepare the roasted hazelnuts. Reserve them.

3. For the almond paste : Take out the butter at room temperature so that it softens. Place it in a bowl, add the caster sugar and mix well with a whisk. Gradually add the eggs and mix until a smooth and homogeneous paste is obtained. Pour in the almond powder and mix well. Reserve in the fridge

4. Prepare the tart : Heat the oven to 175 ° C. Cut each fig into four quarters. Fill the pie shell halfway with almond cream. Then place the fig quarters in a rosette and bake the tart for about 20 minutes at 180 ° C. Set it aside on a wire rack and let it cool. Then unmold it.

5. Dressing : With a brush, brush the figs well with the topping (apricot glaze/jam). Then distribute the roasted hazelnuts and sprinkle regularly with icing sugar. Arrange the pie on a serving platter.