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1
Mix the room temperature butter with the sugar well until it becomes whitish, then mix in the egg yolk.
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2
Mix in the vanilla essence.
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3
Sift in the cake flour, then stir it until the flouriness is gone.
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4
Cover the bowl with plastic wrap and chill it in the fridge for at least 30 minutes.
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5
Use the palm of your hand to flatten the chilled tart dough, then use a rolling pin to flatten it to a 5 mm thickness.
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6
Make the size a little bigger than your tart pan.
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7
Lay the pie dough in the tart pan and cut off any excess.
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8
Use a fork to pierce holes in the crust, then bake it at 180C for about 20 minutes.
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9
Peel the figs, then cut them into 8 vertical pieces.
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10
Coat the chilled tart crust with jam, then set aside some fig slices for topping the tart.
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11
Line the tart with the remaining fig slices.
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12
Beat the egg whites until they form very soft peaks, then add the sugar and beat until stiffer peaks form.
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13
Sift in the dry ingredients and mix it in.
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14
Put the meringue from Step 7 in a piping bag, then pipe it on top of Step 6.
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15
Top the tart with the remaining fig slices, and dust it generously with powdered sugar.
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16
Bake the tart at 180C for about 25 minutes.
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17
I recommend eating this slightly sweet tart with Blendy Plus (a sugar-free coffee drink).
