Milk Pastry Dough
2 cups of wheat flour
1 cup plus 2 tablespoons of unsalted butter at room temperature
2 tablespoons of cornstarch
2 eggs
Zest of 1 lemon
A pinch of salt
Tart Filling
7 figs
5 nectarines
8 dried apricots
3/4 cup of cornstarch
1/2 teaspoon of ground cinnamon
2 tablespoons of tapioca flour
1 cup of wheat flour
1 and 1/2 cups of cold unsalted butter
Milk Pastry Dough
2 cups of wheat flour
1 cup plus 2 tablespoons of unsalted butter at room temperature
2 tablespoons of cornstarch
2 eggs
Zest of 1 lemon
A pinch of salt
Tart Filling
7 figs
5 nectarines
8 dried apricots
3/4 cup of cornstarch
1/2 teaspoon of ground cinnamon
2 tablespoons of tapioca flour
1 cup of wheat flour
1 and 1/2 cups of cold unsalted butter
Paste: Mix all ingredients until a homogeneous dough forms
Wrap in plastic wrap and refrigerate for 1 hour
Bake the bottom and sides of a removable tart pan, cover with plastic wrap and refrigerate again for 15 minutes
Tart Filling: Wash and pit the figs
Dry them and cut into horizontal slices
Wash the nectarines and cut into eight pieces
Cut each piece in half
Cut the apricots into strips and mix with the figs, nectarines, and cinnamon
Add half of the cornstarch, tapioca flour, and remaining cinnamon, stir well and let sit for 20 minutes
Cut the cold unsalted butter into cubes and mix with the remaining cornstarch and pastry dough
Mix until a crumbly mixture forms
Spread the fruits in the tart pan lined with the paste and cover everything with the crumbly topping
Bake in a medium preheated oven.
