RECIPES
All recipesFig, raspberry and pistachio tart
Par Éric VERGNE
FOR THIS RECIPE
- Recipe for two 20 cm square tarts
RECIPE STEPS
1/ Sweet shortcrust pastry
INGREDIENTS
- 300g butter
- 5g fine salt
- 125g icing sugar
- 125g ground almonds and caster sugar in equal proportions
- 125g pastry flour
- 100g eggs
- 375g pastry flour
Soften the butter without fluffing it up. Add sugar, almond/sugar mix, eggs and 1st quantity of flour. Add the 2nd quantity of flour without overworking the dough. Set aside.
2/ Almond cream
INGREDIENTS
- 160g softened butter
- 160g ground almonds
- 160g icing sugar
- 80g eggs
- 30g pastry flour
- 30g rum
- 200g crème pâtissière
- 50g homemade pistachio paste
- 50g fresh raspberries
Mix together all the ingredients in order except the rum. Use the flat beater to obtain an even mixture and add the rum followed by the crème pâtissière (ensure it is smooth first).
Pre-cook the sweet shortcrust pastry until ¾ done, and pour in the almond/pistachio cream. Continue baking until lightly coloured, then arrange the fresh figs on top, cut into 4 or 6 pieces according to size, and sprinkle with fresh raspberries. Cook for a further 15 mins to keep the fruit fresh. Set on a rack after cooking and arrange a few more fresh raspberries on top to decorate.
Enjoy at room temperature, with a Bugey Cerdon or a farmhouse cider.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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