Ingredients for 8 pieces:
For the pastry:
100 g butter
1 egg yolk
60 g icing sugar
1 pinch of salt
180 g flour
For the topping:
100 g sultanas
50 ml dry sherry (grape juice optional)
2 eggs
150 g sour cream
50 g sugar
1 sprig of rosemary
6 figs (approx. 200 g)
Flour to work with
Grease for the mould
Also:
Baking paper
dried pulses for blind baking
Preparation:
1. Dice butter and knead with remaining pond ingredients until smooth, adding 1-2 tbsp. cold water if necessary. Then chill the dough for at least 1 hour. In the meantime, soak the sultanas in sherry.
2. Roll out the dough on some flour to a thickness of approx. 3 mm. Then divide the dough between eight greased tartlet moulds (approx. 10 cm diameter). Fill the tartlet completely with the pastry, also covering the edges. Cover with some baking paper and weigh down with pulses. Pre-bake in a preheated oven at 200°C for 10 minutes.
3. Drain the sultanas, reserving the sherry. Mix the eggs, sour cream, sugar and 2-3 tablespoons of collected sherry. Chop 1 Tsp. rosemary needles and stir into the mixture. Wash the figs, dab dry and cut into thin slices.
4. Remove the tartlets from the oven, remove the baking paper and the pulses.
Spread the sultanas on top and cover with fig slices. Then pour the egg cream over the top and bake in the hot oven at the same temperature for a further
20-25 minutes until golden. Remove, leave to cool and serve garnished with
serve garnished with the remaining rosemary.
Preparation time approx. 65 minutes plus cooling time.
Nutritional values per piece approx.:
Calories: 350
Joule: 1462
Protein: 6 g
Fat: 15 g
Carbohydrates: 44 g
(FoodCentrale by ddp images)
