Brown, or fried, oil is widely used in French the kitchen to take the taste of the dish or dessert to a new level. Knead the dough for these tartlets in brown butter instead of the usual. So their taste will become more complex and unusual, with walnut-caramel shade. But you need to fry the oil extremely carefully so that it does not burn out. Knead the dough, shape from it muffin cups, add fig jam topping and bake. Serve the finished tartlets with amazing fig sauce and a spoonful of cream-fresh – French sour cream with soft вкусом. 
AT ремя: 1 час. ten min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Tartlets
- 12 tbsp. l (170 gr.) Butter
- 1.5 tbsp. flour + additionally for work
- 3 tbsp. l granulated sugar
- 1/3 Art. powdered sugar
- 0.5 tsp salt
- 3/4 Art. fig jam
Topping
- 0.5 tbsp. bourbon
- 0.5 tbsp. granulated sugar
- 1 vanilla pod, cut in half along the seeds scrape
- 1 and 1/4 Art. dried black figs without stalks, cut in half
- Fresh cream for serving
Recipes with similar ingredients: butter, flour varieties, sugar, icing sugar, fig jam, bourbon, vanilla pod, figs, cream fresh
Recipe preparation:
- Prepare tartlets: Preheat the oven to 175 ° C. Вmelt the butter over a saucepan and cook, until it turns brown and has a nutty flavor, then cool. Combine flour, sugar, powdered sugar with a wooden spoon and salt. If necessary, sprinkle 1 tbsp. l water to dough stuck together. Put the dough on a floured surface and knead three or four times that put it in a com.
- Lay out 1/4 tbsp. test in each cell of the form for 6 muffins with non-stick coating. Press the dough in the middle down and slightly lift up the cell walls to make bowls. Put in the fridge for about 30 minutes to make the dough solid. Put 1 tbsp. l fig jam in the center of each tartlet and bake until golden brown 35-40 minutes. Let it cool down a bit then lay out of the mold.
- Meanwhile, cook topping: In a medium saucepan size over medium heat, heat bourbon, sugar, 0.5 tbsp. water and vanilla pod with seeds. Add the figs and cook until it swells and the liquid does not become syrupy, about 15 minutes. Serve tartlets with figs, sauce and a spoonful of cream fresh.
