I double the proportions for a bigger pie ..... Ingredients for 6 people: 200 g puff pastry 20 ripe figs honey (from my brother Guillaume) Cream of almonds: 100 g almonds powder 50 g sugar ice cream 50 g of pomade butter 1 ...

Fig tart

I double the proportions for a bigger pie ... ..

Ingredients for 6 people:
200 g puff pastry
20 ripe figs and honey (from my brother Guillaume) Cream of almonds: 100 g of dough powdered almonds
50 g icing sugar
50 g butter ointment
1 russian egg
Spread the puff pastry
Darken a pie circle with a diameter of 26 or 28 cm.
Stitch the feuilletée dough with a fork. Place on the top of the dough a sheet of parchment paper ...
and cover with ceramic cooking stones or lentils (that you will keep for the next time)
Bake the puff pastry.
In the robot put the almond powder, the icing sugar and the butter.
Mix with a whisk
Add the egg and a dash of rum (optional).
Mix well until you obtain a homogeneous cream.
Once the pre-cooked dough base, remove the cooking stones.
Cover the bottom of the dough with the whole of the almond cream.
Arrange on the cream the figs notched with a cross.
Cover each fig with a net of honey.
Bake in a hot oven, 180 ° C for about 25 minutes.
At the end of the cooking, let cool.
When serving, remove the pie cake and sprinkle with icing sugar. You can serve this warm tart and accompany it with a fig sorbet or vanilla ice cream.

Quick tartlets with a base of biscuit butter ... The most difficult being to make the cream muslin ... You will only have to follow the steps of the photos ... It is crucial that the cream is at temperature ambient as well as butter ......

Thank you "Crazy crazy" for the recipe. 1 puff pastry 50g sugar 50g almond powder 25g flour 1cas rum 1 egg Preheat oven to 180 * Combine all ingredients except puff pastry ... Hihi hihi Line a plate of parchment paper .......

4 chicken cutlets 1 red pepper 1 green pepper 3 tablespoons olive oil 1 teaspoon thyme 2 lemon juice 4 clove garlic chopped 1 tsp cumin Salt, pepper .Draw the cutlets in cubes. Mix the olive oil, the thyme, ......

I use this terrine for the aperitif, each slice (thin) cut in half and served on a slice of toast and a slice of pickle. Ingredient: 1 rabbit with his liver, 509g sausage meat, salt, pepper, 1 glass of white wine, 1/2 bunch parsley ......