Solliès fig and Grenoble walnut tart
Par Pierre HUBERT
FOR THIS RECIPE
- For 6 servings
- Ø 20 cm
1/ Sweet dough
- 100 g soft butter
- 60 g icing sugar
- 20 g almond powder
- 165 g flour
- 3 g salt
- 35 g egg
With a robot-coupe, finely mix the soft butter, the icing sugar, the almond powder, the flour and the salt together.
Add the eggs and mix until the dough takes shape.
Film in contact and store away in the refrigerator for one hour.
With a pastry roll, spread the dough to a thickness of 2mm and cover the bottom of a 20cm diameter circle on a height of 2cm, then prick the dough.
Store away again in the refrigerator for 1 hour.
To finish, bake in a ventilated oven at 180°C during 18 minutes.
Put away for dressing.
2/ Almond cream and Grenoble walnuts
- 50 g soft butter
- 50 g brown sugar
- 30 g almond powder
- 20 g finely ground Grenoble walnuts
- 50 g egg
- 50 g whipping ream
In a salad bowl, cream the soft butter and the brown sugar.
Add the almond powder and the thinly ground walnut using a spatula and incorporate the eggs and the whipping cream.
Put away for dressing.
3/ Solliès fig and Grenoble walnuts jam
- 150 g Solliès figs
- 10 g Grenoble walnuts
- 80 g sugar
- 4 g NH pectin
- 38 g glucose
In a robot-coupe, finely mix half the figs and the walnuts and bring them to a boil in a saucepan.
Shower the NH pectin over the preparation, as previously mixed with the sugar.
Bring to the boil and add the glucose, and boil again.
Store away in the refrigerator.
4/ Roasted Solliès figs
- 80 g soft butter
- 80 g brown sugar
- 24 Solliès figs
On a tray covered with a baking mat, spread the melted butter and shower the brown sugar over it.
Cut the figs in half and lay them with the flesh facing down.
Put in a ventilated oven at 160°C for a few minutes.
Put aside for the dressing.
5/ Shiso paste
- 60 g shiso (green leaves)
- 30 g fig purée
- 5 g sugar
- 4 g lemon juice
With a coffee grinder, mix the four ingredients to obtain a dough.
Put in a disposable pouch and store in the refrigerator.
Using a pastry bag with a plain N°6 tip, garnish the bottom of the prebaked tart with the almond cream and Grenoble walnuts.
Bake à 150 °C in a ventilated oven during 20 minutes and leave to cool at room temperature on a grate.
Spread the fig and walnut jam over the cream and poach a few drops of shiso paste.
To finish, lay the roasted half figs on the tart.
Taste at room temperature.
OUR SMALL STEPS
Arnaud Larher opens a new shop at 57 rue Damrémont Paris 18ème. A new concept to discover from Saturday 26 September.
Brandon Dehan is awarded the Pastry of the Year by Le Chef magazine. He works with Glenn Viel at l'Oustau de Baumanière, 3 Michelin stars.
The Sirha and the Pastry World Cup, initially scheduled for next January in Lyon are reprogrammed from May 29 to June 2, 2021.