Hey guys! Hello and welcome to my company.
Today I would like to prepare the fig tart: I'm preparing the pastry without butter. Do we check the doses together? 1 egg, 2 egg yolks, 40 g of fructose, 50 ml of seed oil, 8 g of yeast, a pinch of salt, 270 g of white flour, lemon zest and milk. I would say the ingredients are perfect.
Given the abundance of figs, I thought of preparing this tart for breakfast: a bomb will come, I'm sure. Now I mix the pastry here and then let's find out together the precise doses for the filling, since we have now prepared some shortcrust pastry. already many together.
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 214 KCal Calories per serving
-
Ingrediants
For the shortcrust pastry without butter
- 270 g of white flour type 00
- 1 pinch of salt
- 60 g (1 medium) of eggs
- 40 g (2 medium) of egg yolks
- 50 ml of corn oil
- untreated lemon zest
- 8 g of baking powder
- 20 ml (if necessary) of milk
- 40 g of fructose
For the filling
- 20 g of macaroons
- 400 g of ripe figs or fioroni figs
- 100 g of fig jam
- 10 g of brown sugar
Materials Needed
- Bowl
- Rolling pin
- Food cutting board
- Preferably ceramic knife
- Sieve
- Transparent film
- Hinged pan with a diameter of 24 cm
- Baking paper
Preparation
- Prepare the shortcrust pastry without butter by mixing the sifted white flour with the whole egg, egg yolks, oil, a pinch of salt, baking powder, fructose and the zest of half a lemon. If necessary, add a couple of tablespoons of milk to soften the dough.
- Wrap the mixture obtained in a sheet of cling film and let the ingredients set for half an hour.
- Line a baking tray with a diameter of 24 cm with parchment paper. Alternatively, butter and flour.
- Roll out the shortcrust pastry with a rolling pin and gently lay it in the pan, leaving the edges thicker.
The right idea
To improve the appearance of the tart, it is recommended to engrave the edge with a knife to obtain a "braided-like effect".- Fill the pastry shell with a couple of tablespoons of fig jam: it is recommended not to exceed the quantities of jam.
- Crumble the amaretti and arrange about two thirds of them on top of the jam: the crumbs will absorb the excess liquid that will form during cooking. As an alternative to macaroons, you can use dry biscuits of your choice.
- Carefully clean and wash ripe figs. Cut the peeled fruits into 8 pieces, then arrange them neatly on top of the jam. Cut a fig (without cutting it into pieces) and place it in the center of the tart.
- Sprinkle the figs with the remaining macaroon crumbs and a spoonful of brown sugar.
- Place the tart in a hot oven (160 ° C) and bake for 40-45 minutes.
- Let the cake cool and serve.
- Store in the refrigerator and consume the tart within 3-4 days.
Alice's comment - PersonalCooker
In Alice's kitchen everyone can improvise themselves as expert pastry chefs: and have you seen how "it is easy to optimize the aesthetics"? I must admit that I am very satisfied with the result. Try it yourself and surprise your loved ones with this beautiful and good tart with figs.Nutritional values and Health Comment on the recipe
Alice's Fig Tart without butter is a dessert rich in carbohydrates (negative aspect for diabetics) but, compared to the traditional recipe, low in fat. It is not a low-energy food but it certainly constitutes a valid alternative to desserts with shortcrust pastry containing butter.
The Tart without butter with figs is also rich in fiber and (despite containing good doses of cholesterol) the breakdown of fatty acids is quite good. The average portion of Butterless Tart with Figs is around 40-60g (85-130kcal).
