The autumn set in, slowly but surely these last few days, even if the leaves of the trees will not turn yellow yet, I am pining this season of the dead leaves and picking chestnuts and mushrooms. I also like particularly the fruits of autumn and my two darlings are the figs and the blackberries (the wild is even better) that I love to cook and also eat it as-is. Then, when Westwing has suggested me to create a recipe to fall for her cookbook, I immediately jumped at the opportunity to marry figs and blackberries in a pie with the colors of this beautiful season. There are a lot of fruit in this fig tart and a little sugar, just a little in the dough and the tart shell with the jam, which gives a tart, both delicious and light.
The temperature drops slowly, so why not enjoy this pie with a cup of tea steaming to the taste !
Tart with figs and blackberries
For 1 pie Save Print Ingredients
- 750 g figs
- 1 pot (250g) of fig jam
- 300 g of ripe
- FOR THE DOUGH
- 230 g flour T65
- 6 cl of sunflower oil deodorized
- 7 tablespoons water
- 50 g of sugar cane
- 1 pinch of salt
- Prepare the dough for this sand, the robot equipped with a sheet or by hand, mix flour, sugar, salt and oil. Then add the water and continue to mix until a nice ball. Refrigerate for 30 minutes.
- Preheat the oven by the hearth 180.
- Lower the dough on 3-4 mm and then go for it-in a circle or a pie pan.
- Mix together the fig jam and the wall and then divide the mixture on the bottom of pie. Bake for 20 minutes.
- During this time, cut all the figs in four parts.
- After 20 minutes of baking, remove the pie from the oven and then tastefully arrange the figs on the tart. Bake again for 10 minutes at 180° c in convection.
- Let cool before serving.