Fig Tart

INGREDIENTS

For the pastry:

2 sachets of Yuva yeast (22 g)

2 cup of flour (250 g)

7 to 8 tbsp of warm milk

2 tbsp of sugar

2 eggs

1 tea glass of butter at room temperature

1 pinch of salt

For the topping:

6 fresh figs cut into quarters

Half cup of caster sugar(75 g)

3 tbsp of butter

1 egg

1 and a half cups of milk (350 ml)

2 tbsp of ground almonds

a little honey and lemon juice

PREPARATION

Preparing the dough:

Preheat the oven to 200°C and grease a tart tin.

Put the flour in a bowl add the eggs, salt, sugar, melted butter, Yuva yeast and beat well until you have a soft and smooth pastry.

Line the tart tin with the pastry

Preparing the topping:

In a bowl, mix the butter cut into pieces, sugar, milk, the ground almonds and the egg.

With the mixture, cover the base of the tart and put the cut figs on top.

Cook at 200°C for 30 minutes.

In a pan, mix the honey and lemon juice and pour the sauce over the figs and leave to cool.