Extra Fig, Ginger and Lemon Jam
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€6,50
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per
From the ripest organic figs, processed partly with the peel and partly without, this extra jam is born, which with the addition of lemon zest and juice and fresh ginger only at the end of cooking, becomes truly exceptional, fresh and pleasant.
Ingredients:
Whole figs, beetroot sugar, lemon juice and zest, fresh ginger (1.3%), fruit pectin
Artisanal product - Contains no colorants or preservatives
Fruit used: 92 g per 100 g of finished product.
Nutritional information - Average values per 100 g
Energy 251 Kcal/ 974 KJ
Fat 0.1 g
of which saturated 0.1 g
Carbohydrates 60.2 g
of which sugars 57.3 g
Protein 0.6 g
Fibers 2.2 g
1 jar of extra fig, ginger and lemon jam
150 g of wholemeal flour
150 g of cake flour
150 g cold butter
150g beetroot sugar
1 egg and 1 yolk
the zest of a lemon
pinch of yeast
Preparation of the shortcrust pastry:
Work the butter in pieces with the sugar well by hand (or with the help of a spatula), add the eggs, a little at a time, the salt dissolved in a spoonful of warm water and the zest of a lemon.
At this point add the sifted flour with the yeast and mix everything well.
Form a ball, wrap it in cling film and leave it to rest in the fridge for at least 2 hours.
Assembling the wholemeal tart:
After letting the shortcrust pastry rest, roll it out with a rolling pin and place it on a buttered and floured cake tin.
Spread it with summer jam of fioroni figs and lemon (mixed previously, to remove lumps) after having pricked the dough with the prongs of a fork and finally squeeze a little lemon juice and grate a little peel here and there. You can decorate it as you like with the scraps of leftover dough.
Bake the tart at 180° for the first 10 minutes, then lower the temperature to 175°C for another 25 minutes.§
Allow the wholemeal tart to cool completely before turning it out.
