FRIJE

Instructions

• 1.   Prepare the sweet pastry. Pour the flour and salt into a bowl, add the butter cut into small cubes and crumble (rub the butter with the flour). Then add the powdered sugar and almond powder and crumble again. Finally, add the egg and mix until you obtain a homogeneous and non-sticky dough. Do not hesitate to add more flour if the dough is still too sticky. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 2 hours (let it rest overnight if possible).
• 2.   Prepare the filling. Blend the pistachios to obtain powder. Beat the softened butter with the sugar. Add the almond and pistachio powder and mix. Finally, add the egg and mix again until you obtain a homogeneous mixture.
• 3.   Take the dough out of the refrigerator. Roll it out with a rolling pin to a thickness of about 2 mm (no more). Take 4 tart rings with a diameter of 11 cm. Place the dough in the rings and press it against the sides so that it fits well and you obtain an even tart base. Cut off the excess dough on the edges. You will probably have some dough left, you can freeze it without any problem!
• 4.   Cut off the stems of the figs and cut them into fairly thin quarters. Pour the filling onto the tarts and then arrange the fig quarters as you like on top. Bake for 25 minutes at 180°C.

Nutritional information *