Rustic Fig and Blackberry Tartlets.
by a tale
What in the world could go wrong with a recipe that contains shortcrust, blackberry and fig. Nothing. What need we say more about this. Fig and blackberry tartlets. Philine would surely trade any other food in this world for that.
FIG AND BLACKBERRY TARTLET.
wheat flour – 200 g
rye flour – 100 g
butter – 150 g
sugar – 100 g
egg – 1
pinch of salt
figs – 5-6
blackberries – 3 handful
hazelnuts, grounded and toasted – 50 g
sugar to taste
For the dough: Put the flour and sugar in a bowl. Cut the butter into small cubes and add them to the bowl. Make sure your hands are as cold as they can get and start crumbling the butter into the flour. The more contact the dough has with the warmth of your hands, the more the butter will melt and your pastry will turn out the less flakier than aimed.
Add the egg and knead until the mixture just forms a dough. Turn pastry onto a floured surface and lightly knead with the heel of your hand until the pastry comes together. Cover the pastry with a plastic wrap and chill.
Roll pastry, using a rolling pin, on a lightly floured surface to 3mm thick. Line the baking dishes with dough. You won’t need to brush them with butter, for the pastry is quiet buttery enough. Put the baking tins back into the fridge.
Preheat the oven to 180° C.
Top the pastry cases with the diced figs and blackberries, sprinkle with sugar and hazelnuts and roughly fold in the overhanging pastry. Place them in the oven and bake for about thirty minutes until the fruit is bubbling and the pastry is dark biscuit coloured. Dust with a little icing sugar and eat warm.