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Cuisine d'Aubéry
The food blog of FX
Dessert Tart

https://cuisinedaubery.com/recipe/fig-port-tart/

Pierre Hermé’s Fig, Raspberries and Port Tart

A recipe by Pierre Hermé Wednesday September 29, 2021
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A delicious fig tart, with a fabulous combination of flavors, figs, raspberries and a delicate flavor of port wine. A top professional recipe by World Top Pastry Chef Pierre Hermé

FX (François-xavier)

About this recipe

My neighbour has the good idea to grow trees that grow over the fence, like this colorful Bougainvillea

Pierre Hermé’s Fig, Raspberries and Port Tart

... as well as other fruit trees like this fig tree, with fruit falling on my side...

Pierre Hermé’s Fig, Raspberries and Port Tart

I told you already, figs are not my favorite fruit. And I rarely buy them, but I decided to try the recipe from my star, world renowned Pastry Chef Pierre Hermé, and the result caught me off guard. This tart is just delicious

Pierre Hermé’s Fig, Raspberries and Port Tart

Pierre Hermé combines figs with raspberries, for a tasty and intense fruit flavor. And to elevate the flavors, Hermé adds a ganache with Milk Chocolate and port wine

Pierre Hermé’s Fig, Raspberries and Port Tart

And the visual result is beautiful, isn't it ??

Pierre Hermé’s Fig, Raspberries and Port Tart

Source of the recipe

A recipe from the book "Chocolate Desserts"

To purchase online, see HERE

A very good book of recipes, by world renowned chef Pierre Hermé

Pierre Hermé’s Fig, Raspberries and Port TartPierre Hermé’s Fig, Raspberries and Port Tart


To purchase the book online:

Chocolate Desserts

#advertising, #affiliate, #Amazon


The recipe is on page 103

Pierre Hermé’s Fig, Raspberries and Port Tart

Modifications to the original recipe

I modified a few things...

● The recipe is quite different from the original recipe in the book. Year after year, I modified and improved the recipe. I respected the taste and ingredients

● Hermé's original recipe mentions to poach the figs, which I don't do. My method is simpler.

● Hermé adds a sauce made with raspberries. I prefer to add the raspberries inside the tart itself.

Pierre Hermé’s Fig, Raspberries and Port Tart

Print Recipe, with photos Print Recipe, no photos
Chef: Pierre Hermé Servings: 10 Preparation Time: 3 H Cooking Time: 10 Minutes Skill: Easy Level Cuisine: French Cuisine Courses: Dessert, Tart, 
Milk chocolate Whipping cream Figs Blind baked shortcrust Raspberries Sablée Dough Shortcrust Pastry Port wine
 4.1
Ingredients
  • For a 6.69" (or 6 11/16" or 17 cm) in diameter tart

  • Dough
  •    ½lbs Sweet Shortcrust Pastry (230 grams). For the recipes, see HERE
  • Figs Raspberries Jam
  •   ¼ lbs Figs (100 grams)
  •   ¼ Cup Raspberries (60 grams)
  •   3 Tablespoons Sugar (40 grams)
  •   1 teaspoon Powdered Pectin NH (3 grams)
  • Raspberries
  •   3 Tablespoons Raspberries (50 grams)
  • Chocolate Port Ganache
  •    2 oz Milk Chocolate (50 grams)
  •   4 Tablespoons Cream (50 grams)
  •   1 Tablespoon Port Wine (15 grams)
  •   2 Tablespoons Sugar (30 grams)
  •   1 tablespoon of Vanilla Extract
  • Decoration
  •   10 Figs
  •   14 Raspberries


  • For a 7.87" (or 7 7/8" or 20 cm) in diameter tart

  • Dough
  •    ¾lbs Sweet Shortcrust Pastry (318.3 grams). For the recipes, see HERE
  • Figs Raspberries Jam
  •    5 oz Figs (138.4 grams)
  •   ⅓ Cup Raspberries (83 grams)
  •   4 Tablespoons Sugar (55.3 grams)
  •   1 teaspoon Powdered Pectin NH (4.1 grams)
  • Raspberries
  •   ⅓ Cup Raspberries (69.2 grams)
  • Chocolate Port Ganache
  •    3 oz Milk Chocolate (69.2 grams)
  •   ⅓ Cup Cream (69.2 grams)
  •   1 Tablespoon Port Wine (20.7 grams)
  •   3 Tablespoons Sugar (41.5 grams)
  •   1.3 tablespoons of Vanilla Extract
  • Decoration
  •   13.8 Figs
  •   19.3 Raspberries


  • For a 7.87" (or 7 7/8" or 20 cm) in diameter tart

  • Dough
  •    13 oz Sweet Shortcrust Pastry (385.1 grams). For the recipes, see HERE
  • Figs Raspberries Jam
  •    6 oz Figs (167.4 grams)
  •   ½ Cup Raspberries (100.4 grams)
  •   ⅓ Cup Sugar (66.9 grams)
  •   1 teaspoon Powdered Pectin NH (5 grams)
  • Raspberries
  •   ⅓ Cup Raspberries (83.7 grams)
  • Chocolate Port Ganache
  •    3 oz Milk Chocolate (83.7 grams)
  •   ⅓ Cup Cream (83.7 grams)
  •   2 Tablespoons Port Wine (25.1 grams)
  •   4 Tablespoons Sugar (50.2 grams)
  •   1.6 tablespoons of Vanilla Extract
  • Decoration
  •   16.7 Figs
  •   23.4 Raspberries


  • For a 9.44" (or 9 29/64" or 24 cm) in diameter tart

  • Dough
  •   1 lbs Sweet Shortcrust Pastry (458.4 grams). For the recipes, see HERE
  • Figs Raspberries Jam
  •    7 oz Figs (199.3 grams)
  •   ½ Cup Raspberries (119.5 grams)
  •   ⅓ Cup Sugar (79.7 grams)
  •   1 teaspoon Powdered Pectin NH (5.9 grams)
  • Raspberries
  •   ½ Cup Raspberries (99.6 grams)
  • Chocolate Port Ganache
  •   ¼ lbs Milk Chocolate (99.6 grams)
  •   ½ Cup Cream (99.6 grams)
  •   2 Tablespoons Port Wine (29.8 grams)
  •   ¼ Cup Sugar (59.7 grams)
  •   1.9 tablespoons of Vanilla Extract
  • Decoration
  •   19.9 Figs
  •   27.9 Raspberries

  • You will need...
    Perforated Baking Pan
    Stainless Steel Mixing Bowl
    6-Inch Stainless Steel Mixing Bowl
    Tart Ring 7.1″
    Tart Ring 8″
    Tart Ring 8 inch
    KitchenAid Silicone Spatula Set
    Le Creuset Silicone Spatula
    Wilton Offset Spatula
    Perforated Baking Mat
    Digital Laser Infrared Thermometer
    Digital Laser Infrared Thermometer
    Matfer Pocket Digital Thermometer
    #advertising, #affiliate, #Amazon
    Steps

    Here's the recipe video:

    https://www.youtube.com/watch?v=X-7P4DYeyKc

    Result

    Refrigerate. You may store and keep this tart for a day in the fridge

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Milk chocolate Whipping cream Figs Blind baked shortcrust Raspberries Sablée Dough Shortcrust Pastry Port wine
    Back To Top French Version Pdf Version
    Print Recipe, with photos Print Recipe, no photos
    Share:
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    The other recipes for Tarts

    Cédric Grolet’s Strawberry Basil Tart

    Meringue Lemon Tart (like in Vézelay)

    Sébastien Bouillet’s Saint-Honoré Tart

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    Pierre Hermé’s Fig, Raspberries and Port Tart

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