Fig-Apple Tart

Ingredients

• 250 g spelt flour (Type 630 or 1050)
• 125 g ground almonds
• 125 g maple syrup
• 175 g cold butter
• 1 pinch salt
• 0.5 untreated orange
• 200 g chestnuts (cooked, vacuum packed)
• 200 ml sour cream (10% fat)
• 50 g walnuts
• 0.5 tsp cinnamon
• 2 Eggs
• 4 fresh figs
• 200 g apples (e.g., Boskop, 1 apple)

Instructions

1. 1.

   Process the flour with almonds, 75 g maple syrup, butter pieces and salt in a mixing bowl using dough hooks until crumbly. Roughly two‑thirds of the crumbs are pressed into a tart pan, forming a small edge; set aside the remaining crumbs for topping. Blind bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 10 minutes, then remove and let cool slightly.

2. 2.

   Rinse the orange hot, pat dry and grate its zest finely. Squeeze out the juice. Blend the chestnuts with sour cream and orange juice into a creamy puree. Chop walnuts and mix them with 1 tsp orange zest, cinnamon, eggs and the remaining maple syrup. Spread the chestnut cream over the crust.

3. 3.

   Wash the figs, trim the stems, and slice them lengthwise. Wash the apple, peel it, quarter it, remove the core, then cut the quarters into thin strips. Arrange the figs and apple slices on top of the chestnut spread. Sprinkle with the reserved crumbs. Bake in the oven for another 35 minutes until golden brown. Remove and let cool.