Tart with fresh figs and lemon marmalade

Figs are in season and in this recipe they go perfectly well with the lemon marmalade enjoying a very tasty fruit tart! You can substitute the lemon with a 3 citrus fruits marmalade or with some sweet/sour "dessert spoon" sweet like bergamot orange (300gr.) which you will mash first in a blender. If you can't get bothered with the home made pastry you can always use store-bought shortcrust or puff pastry

Recipe of Elias Demirtzoglou,

from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4-6 people)

For the pastry:
300gr. of all-purpose flour
200gr. of butter (or margarine), cold and cut in cubes
100gr. of sugar
2 egg yolks
2 tbsp of cold water

For the filling:
300gr. of lemon marmalade
1Kg of fresh figs (variety of your choice)
1 tsp of fennel seeds
3 tbsp of limoncello liqueur

Method:
For the pastry, put in the bowl of a standing mixer the flour and the butter cubes and work until you have a dough of crumbs. Add the sugar and then the egg yolks and continue until a ball of dough has formed.
*** The water will be added only if you think it is necessary. The dough should be solid and without too much kneading.

Lay the dough evenly in a greased and lightly floured round tart dish of 30cm (or square of comparable size) and leave in the fridge for 30 minutes.

Preheat the oven to 180°C.

Rinse the figs, pat dry and cut in slices (or quarters) and leave aside.

In a small bowl mix 4 full tablespoons of the marmalade with the limoncello and leave aside.

Take the tart out of the fridge, prick here and there with a fork and blind bake for 15 minutes, without getting coloured.

Leave to stand for a few minutes and fill evenly with the lemon marmalade. On top array the figs and in the end sprinkle with the fennel seeds.

Put back in the oven and bake until the figs start to get lightly coloured.

Take out of the oven and while the tart is still hot gently brush on the top with the marmalade/limoncello mixture.