No butter in my tart, it's a light choice: from the way they devour it, I'd say I did the right thing
It seems like it just came out of the local pastry shop, but we actually made it ourselves: it's a spectacular, light tart.
All pastry books teach us that the basis for a good tart is shortcrust pastry. What they don't always tell us is that the recipe can be lightened by eliminating the butter.
Just use a different, lighter fat and the result is the same.
Butterless tart, you have an added advantage: it's all a question of time
The advantage of this shortcrust pastry is that since it doesn't contain butter, we don't need to let it rest before rolling it out, but only afterward. This shortens the preparation time and also leaves us more space. From this base, we'll create a spectacular tart with ricotta and fresh figs.
- Ingredients: For the shortcrust pastry
- 200 g
- 00 flour
- 100 g Manitoba flour
- 2 medium eggs
- 80 g brown sugar
- 70 g seed oil
- 1 grated lemon zest
- 1 pinch salt For the filling and decoration
- 420 g cow's milk ricotta
- 200 g fig jam
- 1 medium egg
- 80 g brown sugar
- 1 vial of vanilla essence
- 1 pinch salt
- 450 g fresh figs
Step-by-step preparation of fig tart
Sift the two flours well into a bowl. Add the whole eggs, then the seed oil (peanut or corn) and the sugar. Begin mixing everything with an electric mixer at medium speed. When the mixture begins to come together, add a pinch of salt and the finely grated zest of an unwaxed lemon. Continue mixing until the mixture is soft but firm.
Then, shape the dough into a ball and immediately roll it out on a lightly floured work surface with a rolling pin. Cut out a circle and place it in a 24 cm tart pan, making sure it rises well up the sides. Then, refrigerate the tart base to firm up.
Let the ricotta dry thoroughly and pour it into a bowl. Add a whole egg and the brown sugar, mixing it together. Then add the fig jam, a pinch of salt, and the vial of vanilla extract. Mix well again with a hand whisk until combined.
Remove the pastry from the refrigerator and pour in the ricotta and jam filling. Level it out with a spatula or the back of a spoon, then preheat the oven to 180°C (350°F). Place the tart in the oven, on the middle rack, and bake for 70 minutes, which should be plenty. Once ready, remove it from the oven and let it cool, leaving it in the pan. Finally, decorate with fresh figs, unpeeled but simply cut in half. Beautiful to look at, delicious to eat.
