FOR THE CRUST: 1/2 cup of unsalted butter at room temperature (100 g)
1/4 cup of ground vanilla (45 g)
1 egg
a pinch of salt
2 cups of all-purpose flour (240 g)
Rice or bean crumbs for firming the crust
FOR THE FILLING: 12 fresh figs, cut into slices
4 tablespoons of orange liqueur
1/3 cup of rose jelly (100 g)
FOR THE CRUST: 1/2 cup of unsalted butter at room temperature (100 g)
1/4 cup of ground vanilla (45 g)
1 egg
a pinch of salt
2 cups of all-purpose flour (240 g)
Rice or bean crumbs for firming the crust
FOR THE FILLING: 12 fresh figs, cut into slices
4 tablespoons of orange liqueur
1/3 cup of rose jelly (100 g)
PREPARE THE CRUST: In a stand mixer, beat the butter with the vanilla until light and fluffy
Add the egg and salt and continue beating until the mixture is smooth and creamy
Gradually add the flour and mix until a uniform dough forms
Wrap in plastic wrap and refrigerate for 30 minutes
Preheat the oven to 400°F (200°C)
Roll out the dough to fit a removable ring mold of 25 cm diameter, leaving only 2 cm of dough around the edges
Liner the crust with parchment paper and fill with rice or bean crumbs
Bake in a preheated oven for 20 minutes
Remove carefully and let cool for 15 minutes or until golden
Remove from the oven and let cool completely
MAKE THE FILLING: Place the figs in a bowl, then pour the orange liqueur over them
Cover and refrigerate for about 20 minutes
Drain the figs and reserve the liqueur, then add it to the rose jelly
Heat rapidly until the jelly melts
Cover the crust with the figs and brush with the melted jelly
Let cool and refrigerate for about 2 hours before serving
No time of service, remove the ring mold from the tart.
