-
1
Cut the margarine into 1 cm cubes, wrap in aluminum foil, and freeze.
-
2
Mix all the dry ingredients and margarine in a food processor.
-
3
Stop when it becomes fine crumbs.
-
4
Mix in a little cold water.
-
5
The dough is formed when the flour is mostly incorporated.
-
6
Try not to add too much water.
-
7
Form the dough into one clump, wrap with plastic wrap, and chill in the freezer for 30 minutes to 1 hour.
-
8
With a rolling pin, spread the dough, fold into 3, then rotate 90 degrees, and repeat until it's as large as the tart pan.
-
9
Put the dough into a tart pan and trim the edges hanging out.
-
10
Chill in the refrigerator until the filling is done.
-
11
In a bowl, cream the margarine and sugar.
-
12
Add the eggs a little bit at a time.
-
13
If you add it all at once, it'll separate so be careful.
-
14
Mix in the rum.
-
15
Add in the rest of the dry ingredients, and mix.
-
16
Add heavy cream a little bit at a time, and then add in the filling when it is finished.
-
17
Add the filling to the unbaked crust.
-
18
Lightly drain the figs, cut into your preferred size, and lay on top.
-
19
Bake at 180 degrees C for 45-50 minutes.
-
20
If the surface looks like it's about to scorch, cover with aluminum foil.
-
21
Once the tart has cooled, remove from the tart pan and brush on strained apricot jam on the surface.
-
22
During Step 14, cut the figs into small pieces and arrange them so that when you eat it every bite is delicious.
-
23
This tart has small pieces of figs scattered on the bottom before pouring in the filling, and the remaining pieces garnished on top.
