This recipe is adapted from one I revised without gluten, dairy, or sugar; it is easy to make and has been a real success on social media and on the blog.
Pour into a mixing bowl the egg yolks and sugar, then whisk together. Add the lactose-free butter cut into pieces and the sea salt, mix. Add the flour and baking powder, then mix until a dough forms. Shape into a ball and place in the refrigerator for 15 minutes.
Preheat the oven to 180°C (350°F). Using a slightly damp rolling pin, roll out the dough on a sheet of parchment paper to a thickness of 1/2 cm and 1/2 cm wider than the baking ring. Place it on a baking sheet. Position the ring on the dough.
Cut the 8 figs into 6 pieces. Arrange the resulting quarters in rosettes. Make incisions on top of the remaining 12 figs forming 2 crosses. Place them on the quartered figs. Gently press down on the figs to create "flowers." Cut the remaining 20 g of lactose-free butter into 12 pieces and place each piece inside each fig. Remove the excess pastry and use it to form the edge of the pastry to a height of 1/2 cm. Brush the bottom of the tart with sugar-free fig jam. Wash the figs thoroughly with a damp cloth.
To finish, bake in a preheated oven for 25 minutes. Let cool slightly before removing the ring. Before enjoying, you can drizzle one or two streams of acacia honey over this fig tart. It is best enjoyed warm. You can find the recipe for food processors on the blog.
0 servings
6
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