FERMER
Give the butter a sandy texture at room temperature with the flour, the salt, the sugar and the almond powder.
Add the whole egg.
Put away in the refrigerator.
Peal and empty the apples and the pears, cut in rather big pieces.
At a gentle simmer, poach the pieces of fruits during 10 minutes in the 500 g of milk and the 50 g of honey intended for the crème Grand-Mère.
Drip-dry the poached fruits making sure you keep the milk and the honey.
Roast the dry fruits in a pan until they become coloured.
Bring the milk and the honey to the boil.
Mix the sugar with the egg yolks.
Incorporate the Maïzena, pour into the milk and let simmer for 3 to 4 minutes at medium heat.
Put away in the refrigerator.
Lower the crust pastry to a thickness of 3 mm approximately.
Line a tart mould on a height of 2 cm.
Bake blind in an oven at 130°C during approximately 20 minutes.
Leave to cool before adding the crème Grand-Mère and scatter with poached fruits.
Put back in the oven at 180°C (355°F), during 15 minutes, and leave the tart to cool before finishing.
Spread a thin film of apple jelly with a brush, which you will have previously heated to make it liquid.
Lay the cut fresh figs and sprinkle with the previously roasted dry fruits.
This tart can come with fleur de sel caramel and vanilla ice cream.
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