The area where I live is called Smokvarija. Nowhere have I seen so many fig trees as here. Each yard has several. Next to a fig tree in my yard is a walnut tree. I ate figs directly from the tree and thought about how I could make a tart. Mascarpone, Greek yogurt, honey, figs … I’ll sprinkle on top with coarsely chopped walnuts. Walnuts …. um, you could use them in batter. I had last year’s walnuts still in the shell, so the making started with cleaning the walnuts (hard work, but it paid off).

Dough

  • 270 g of walnuts

  • 3 tablespoons sugar

  • 60 g of cold butter

Grind the walnuts and sugar in a multipractice (you can grind them fine as a powder or leave a little texture). Add the butter and pulse briefly to combine the ingredients. Pour the mixture onto cling film, shape into a disc and place in the fridge for half an hour. When the mixture has cooled a bit, spread it into the mold with your fingers. Spread it out at the bottom and form pages. Place the mold in the refrigerator for half an hour, then bake for 15-20 minutes in an oven preheated to 180 ° C. Allow to cool on a wire rack, then remove from the mold.To

Stuffing

In a bowl, mix the mascarpone, Greek yogurt and honey. When the mixture is even, pour it on the baked and cooled dough. Refrigerate for a few hours or overnight. Before serving, spread quarters of figs on the surface, sprinkle with walnuts and drizzle with honey.

To

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