Fig Tart

Tart Base: Place low-gluten flour into the mixing bowl, add firm butter cubes straight from the fridge, and use a knife to continuously slice through the mixture of flour and butter cubes. (Tip: The butter should be used immediately after being taken from the fridge. Cut it into cubes and use before it softens.)

Cut the butter into small, consistent cubes so that it's evenly coated with flour, forming a loose sandy texture.

Mix egg yolk, ice water, and salt, and pour into the mixture from the previous step. (Tip: Pour about 80% first and adjust based on the dough's consistency.)

Gently mix by hand into a soft dough.

Flatten the dough, wrap in plastic wrap, and refrigerate for 30 minutes.

After 30 minutes, take it out of the fridge, dust the counter with flour, and roll it into a rectangle about 0.2–0.3cm thick to match the size of the tart mold. (Tip: If it’s hard to lift the dough off the counter, chill it briefly in the freezer. Once slightly softened again, press it into the mold.)

Place the dough into the mold, pressing it into the edges. Trim the excess dough using a rolling pin.

Use a fork to poke holes evenly over the base.

Place a sheet of aluminum foil over the dough and weigh it down with pie weights (e.g., stones or beans, to prevent the dough from rising when baking). Bake for 15 minutes at 175°C in a preheated oven. Remove the foil and weights, then continue baking for another 15 minutes before removing and setting aside.

Make almond cream filling: Stir softened butter until smooth and creamy.

Add powdered sugar in two parts, mixing thoroughly after each addition.

Add eggs in three parts, fully incorporating one before adding the next.

Finally, mix in almond powder until well combined.

Your almond cream filling is ready. Shown here is the completed filling.

Once the tart shell has cooled, spread a thin, even layer of almond cream filling over it.

Arrange a thin layer of sliced figs over the filling, and bake for another 20 minutes at 170°C in a preheated oven.

After baking, remove the tart from the oven. Slice some fresh figs and arrange them randomly over the top layer of the tart.

Evenly sprinkle approximately 20g of caster sugar over the fresh figs, and use a low-flame torch to lightly caramelize the surface.