Instructions Pearly Lariate

This is the time of year when the figs can be found everywhere.
Fresh figs I remember with some sadness that summer has come to an end and I need to savor every last morsel is left of it, because there are only a couple of months of good weather.
I'll admit that figs were never my favorite fruit, but it is an interesting fruit, sweet and many varieties, shapes, textures and vibrant colors.
RECIPE Ingredients

320 g flour 170 g butter 1 egg


2 yolks 180 g sugar 650 g of figs

1 lemon 100 ml of milk

40
g cornstarch 2 tablespoons fig preserves 1 pinch of salt

Preparation Mix flour with 300 g of chopped 150g butter, 80 g of sugar and salt. Add the egg yolks and egg, and continue kneading until it forms a ball. Wrap in plastic and leave in the fridge. Wash and grate the lemon rind.

Peel 350 g of figs and pass through the blender with milk, zest, remaining sugar and cornstarch. Boil the cream and allow to cool 5 minutes.
Brush with remaining butter and flour a pan. Line with the mass of the bottom and sides, remove the excess and prick the base several times.
Cover with greaseproof paper and putting up some beans. Bake in preheated oven at 180 degrees, 20 minutes. Remove beans and paper and let cool. Pour the cream, garnish with remaining figs, washed and cut into slices and brush with diluted jam over low heat with a tablespoon of water. Unmold and serve. Eating well

Source