A fruity and generous seasonal tart!
Those who love figs in all their forms will fall in love with this tart, but here we have made it with a gluten-free shortcrust pastry ! Enjoy !
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Gluten-free figs pie
Recette pour : 8
Temps de préparation : 20 min; Baking time : 45
Ingrédients :
The dough :
200 g rice flour
30 g CULINAT organic almond powder
2 tablespoons vegetable oil
20 g CULINAT organic vanilla sugar
1 egg
Garnishing : 700g of figs
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Préparation :
The dough :
Mix the CULINAT flour and almond powder in a bowl with the sugar.
Make a well and add the oil and the egg. Add a little water or a little plant milk until you get a ball of dough. Leave to stand in the fridge for 30 minutes.
Spread it on baking paper and place it in the tart tin. Prick the dough with a fork and pre-cook for 10 minutes at 170°C.
Place some fig jam on the bottom of the tart, you can also use other flavours for different tastes: citrus marmalade, strawberry or rhubarb jam
Cut the figs in half and arrange them over the entire surface of the tart.
Cook for about 30 min at 180°C.
Ingrédients Culinat Bio utilisés dans cette recette :
