FOR THE CRUST: 1/2 cup unsalted butter, at room temperature (100g)
1/4 cup granulated sugar (45g)
1 egg
1 pinch of salt
2 cups all-purpose flour (240g)
Rice or bean crumbs for crust
FOR THE FILLING: 12 fresh figs, cut into slices
4 tablespoons orange liqueur
1/3 cup rosewater jelly (100g)
FOR THE CRUST: 1/2 cup unsalted butter, at room temperature (100g)
1/4 cup granulated sugar (45g)
1 egg
1 pinch of salt
2 cups all-purpose flour (240g)
Rice or bean crumbs for crust
FOR THE FILLING: 12 fresh figs, cut into slices
4 tablespoons orange liqueur
1/3 cup rosewater jelly (100g)
MIX THE CRUST: in a food processor, cream the butter with granulated sugar until light and fluffy
Add the egg and salt, and continue processing until well combined
Gradually add the flour, processing until a homogeneous dough forms
Wrap the dough in plastic wrap and refrigerate for 30 minutes
Preheat the oven to 200°C (hot)
Roll out the dough and line the bottom and sides of a removable tart pan with a diameter of 25 cm
Cover the dough with parchment paper and fill with rice or bean crumbs
Bake in the preheated oven for 20 minutes
Gently remove the parchment paper and bake for an additional 15 minutes, or until golden brown
Remove from the oven and let cool
MAKE THE FILLING: place the figs in a bowl and pour the orange liqueur over them
Cover and refrigerate for about 20 minutes
Drain the figs and reserve the liqueur to mix with rosewater jelly
Heat rapidly over low heat until the jelly melts
Spread the figs over the cooled crust, drizzle with melted jelly, and let cool
No serving time, remove the tart ring
230 calories per serving
