For the frangipane cream: Whip the soft butter and icing sugar in a stand mixer, or in a bowl with electric beaters, until you obtain a light and fluffy mixture.
Add one egg at a time until they are well incorporated. Finally add the almond flour and the 00 flour and keep mixing until you obtain a velvety cream with no lumps.
For the shortcrust pastry: Take the butter out of the refrigerator a little before making the pastry, cut it into cubes and place it in a stand mixer fitted with the paddle attachment or in a large bowl. Add the sugar, grated lemon zest and a pinch of salt and knead until everything is mixed.
Add the egg yolks, letting them incorporate into the dough. Finally add the flour and knead until it is completely absorbed. Work quickly with your hands until you form a dough ball, wrap it in cling film and place it in the refrigerator to rest for at least 2-3 hours.
Wash the figs and cut them into rounds. Arrange the figs on the surface of the tart as desired and bake in a static oven at 180° for about 35-40 minutes. Remove from the oven and let cool.
Line a pan with parchment paper and roll out the shortcrust pastry over it, prick the surface with the tines of a fork. Pour the cream into the pan, smoothing it out evenly.
Serve your tart with frangipane cream, garnishing it with fresh figs cut in a cross and honey to taste.
Try to handle the shortcrust pastry as little as possible to keep it cool.
Italia, Lazio
| Energy (kcal) | 320.79 |
| Carbohydrates (g) | 33.82 |
| of which Sugars (g) | 19.06 |
| Fat (g) | 19.09 |
| of which Saturates (g) | 8.66 |
| Protein (g) | 5.76 |
| Fiber (g) | 1.84 |
| Sale (g) | 0.01 |
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