For shortcrust pastry:
Flour 00 300 gr
Cold butter 200 gr
Sugar 100 gr
Apricot jam (or other as desired)
Put in the robot or in a dough bowl, if you work by hand, butter and sugar, work for a few minutes, add the flour and yolk.
Form a ball and put it in the fridge for at least 1 hour.
Take the dough, knead it briefly, roll it out into a 5/6 mm sheet with the help of a rolling pin, possibly made of silicone with adjustable rings. In this way the thickness will be the same on the whole sheet and will facilitate the cooking.
Use the disc dough cutters to line the cobeletti moulds.
Knead the cutouts back together and obtain smaller discs, in equal numbers, to cover the moulds.
Make the larger discs stick to the moulds, stuff them with a spoonful of jam, be careful not to fill them too much, then cover with the smaller discs making the edges stick well.
Bake at 170° for about 20 minutes.
Once out of the oven let them cool down and gently remove them from the moulds.
Place them on a pastry grater, only when they are completely cold, sprinkle them with icing sugar.
Apricots 1 Kg
Sugar 400 gr
Half of lemon and grated lemon zest
A few drops of vanilla essence (optional)
Place the apricots in a bowl, clean and without the stone, add the sugar, lemon and vanilla and leave to rest for about 2 hours.
Transfer to a thick-bottomed saucepan, if you have a cast iron one this is ideal, cook over low heat eliminating the foam on the surface with a skimmer for about 50 minutes.
Check the cooking with the "saucer" test (if it slips, it is not ready yet).
Transfer it while still hot into the sterilised jars, close them well, turn them upside down and let them cool.
Figs 1 Kg
Sugar 400 gr
Juice of half a lemon
Peel the figs, collect them in a thick-bottomed cocotte, the cast iron would be ideal, with sugar, lemon zest and juice.
Cook over low heat, stirring occasionally for about 50 minutes.
When the jam has thickened, proceed to the "saucer" test, place a drop on the cold saucer, if it runs slow, the gelling has taken place correctly and your jam is ready. Transfer it still hot in sterilized jars, close them, turn them upside down so that they create a vacuum, this will allow them to be stored for a long time.
The fig jam lends itself very well to accompany stuffed cakes and tarts as well as blue cheeses, with strong flavours such as Italian Gorgonzola, Blue d'Aosta, Castelmagno or French ones such as Roquefort and Brie.
Tart au gratin with cream and figs
For shortcrust pastry:
Flour 00 250 gr
Icing sugar 100 gr
Cold butter 150 gr
Zest of half an organic lemon
Vanilla pod 1
For the cream :
Egg yolks 2
Sugar 60 gr
Cornflour 25 gr
Fresh whole milk 250 ml
Zest of an organic lemon
Brown sugar two spoons
Rum half a glass
Mix briefly the chopped butter and the sugar, add the flour, the yolks, the lemon zest and the seeds obtained from the vanilla pod. Shape the ball, wrap in a transparent film and store in the fridge for 1 hour.
Take the dough and roll it out into a 3/4 mm thick sheet. Line a pie tin with a diameter of 26 cm, taking care to form a 1 cm high edge. Make small holes with the fork, then cover the cake with baking paper, place some cake weights on top of it or, in the absence of these, fill it with dried legumes and bake in the oven preheated to 180° for about 20 minutes. Remove the weights and baking paper and resume baking for another 15 minutes.
When the bottom of the cake is golden brown, remove from the oven and let it cool down.
For the cream, mix the yolks and sugar with a whisk, add the cornstarch and the milk flavoured with the grated lemon zest. Cook over medium heat, stirring continuously until the cream thickens. Then let it cool with the surface covered with transparent film.
Caramelise the figs cut in half in a non-stick pan with brown sugar and fade with rum.
Pour the cream into the shortcrust pastry shell, place the figs on top and caramelise until golden brown.