A combination of flavors that surprises and delights! Minitarts with plums, figs, and the secret ingredient – exquisite blue cheese – make for an elegant French snack!
Ingredients:
Shortcrust Pastry with Walnuts (for Minitart Shells):
- Icing sugar – 70 g
- All-purpose flour – 250 g
- Walnuts – 50 g
- Salt – a pinch
- Butter – 150 g
- Eggs – 2
Filling:
- Fig jam – 305 g
- Walnuts – 60 g
- Blue cheese – 60 g
- Figs – 3
- Plums – 300 g
Additional:
- Butter – 15 g
- Fresh mint – 2 g
- Figs – 3
Preparation:
Step 1: Prepare the Shortcrust Pastry Combine flour, icing sugar, salt, and ground walnuts in a bowl. Mix well. Add diced butter and mix.
Add egg yolks. Mix and knead the dough until smooth and uniform. If the dough is too crumbly and doesn’t stick together despite kneading, add 2 tablespoons of cold water and knead again.
Step 2: Chill the Pastry Form the dough into a ball, wrap it in plastic wrap, and refrigerate for about 30-40 minutes.
Step 3: Roll Out the Pastry Grease the tart molds with butter and place them in the freezer.
Roll out the well-chilled dough on a floured surface, occasionally sprinkling some flour underneath. Cut out circles slightly larger than the diameter of the tart molds (about 10-12 cm).
Fill the chilled tart molds with the rolled-out dough. Press the dough to the edges of the molds, and prick the center with a fork. Trim off any excess dough.
Place the filled tart molds in the freezer for about 10-15 minutes.
Step 4: Partially Bake the Tart Shells Bake the chilled tart shells for about 12-15 minutes in an oven preheated to 185°C until lightly golden. Let them cool.
Step 5: Fill the Minitarts Wash the figs, halve them, and cut them into pieces. Cut the plums in half lengthwise, remove the pits, and thinly slice them.
Remove the cooled tart shells from the molds. Line the tart molds with crumpled parchment paper. Place the shells back into the molds with the parchment paper and fill them with fig jam.
Arrange sliced plums, diced figs, and crushed walnuts over the jam layer. Place pieces of blue cheese on top.
Step 6: Bake the Minitarts Bake the minitarts with the filling for about 15-20 minutes in an oven preheated to 165-170°C.
Step 7: Serve the Minitarts While still warm, decorate the minitarts with freshly sliced figs and mint leaves on top.
