A recipe where almond powder is essential to the dough, and as is my habit, I added my personal touch with bitter almond extract. The figs are enhanced thanks to this almond preparation.
Preheat the oven to 180°C.
In the bowl of your mixer fitted with the paddle attachment, whisk the sugar and butter until the mixture turns light in color. If you do not have a mixer, whisk with an electric whisk or by hand.
Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and the bitter almond extract.
In a bowl, mix the flour, almond powder, salt, and anise. Gradually add this mixture to the previous one. When the batter is well combined, add the yogurt.
Grease and flour a 27 cm diameter tart pan and pour the dough into it. Rinse the figs, dry them, and then cut them into quarters. Arrange them in a rosace pattern on the dough.
Bake for 15 minutes, then reduce to 170°C and continue cooking for 30 to 40 minutes, depending on the thickness of the dough. If necessary, cover during cooking. Let cool.
To finish, sprinkle a little powdered sugar before serving. Enjoy.
0 servings
8
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EN