Fig Tart

For the pastry

2 sachets of Saf-instant yeast

250 g Flour

78 tbsp Warm milk

2 tbsp Sugar

2 Eggs

1 Tea glass of butter at room temperature

Salt

For the topping

6 Fresh figs cut into quarters

75 g Caster sugar

3 tbsp Butter

1 Egg

350 ml Milk

2 tbsp Ground almonds

Honey and lemon juice

Preparing the dough

Preheat the oven to 200°C and grease a tart tin.

Put the flour in a bowl add the eggs, salt, sugar, melted butter, Saf-instant yeast and beat well until you have a soft and smooth pastry.

Line the tart tin with the pastry

Preparing the topping

Mix the butter cut into pieces the ground almonds and the eggs in a bowl.

With the mixture, cover the base of the tart and put the cut figs on top.

Cook at 200°C for 30 minutes.

In a pan, mix the honey and lemon juice and pour the sauce over the figs and leave to cool.