French Pastry recipe that works with all kinds of fruits.
- powder sugar 1 cup
- purpose flour 2 cups
- vanilla extract 1 teaspoon
- corn starch 3 tablespoon
- baking powder ¼ teaspoon
- butter (2 sticks of butter minus 2 tbps) 6.5 oz
- sea salt ½ teaspoon
- cream cheese 2 8 oz
- condensed milk 3 tbps
- lemon juice 1 teaspoon
- =honey 1 to 2 tablespoon
In an electric mixer add the butter and turn on the machine to soften butter, then add in the powder sugar slowly.
Then add the vanilla, next scrape down the sides of the mixing bowl.
Combine all dry ingredients and mix well inside the bowl
Add the dry ingredients to the wet ingredients, combine with mixer.
Lastly, knead the dough on a cutting board and smoothen out the dough getting rid of all cracks.
Using a springform pan spread the dough all around trying to create an even layer all the way around.
Bake the shortbread at 350 for 15 to 20 minutes or until the shortbread sets and cooked through.
Check oven over every 5 minutes, using a fork poke the base of the shortbread to help stop the dough from rising too much.
Combine cream cheese, lemon juice, sweetened condensed milk & honey, and mix well. Once mixed scrape down the sides of the mixing bowl and then mix one last time.
Spread the filling over the cooked/cooled shortbread and place it into the refrigerator for one hour.
Decorate the top of the tart with figs in whatever design you like.
Fig Shortbread Tart – Le Cordon Bleu Recipe