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30 minutes

8 Servings



To prepare the fig filling; soak the figs, whose stems you cut off, in warm water for 10 minutes to soften. Put the dried figs cut in half into a food processor. Pulse until it turns into a puree with the addition of hazelnut kernels.
Mix the egg and powdered sugar in a deep mixing bowl. Add yogurt, butter, vanilla extract, sifted flour and baking powder respectively. Knead all the ingredients until they become homogeneous.
Separate a quarter of the dough and put it in the freezer. Roll out the rest of the dough on a floured kitchen counter with a rolling pin to a thickness of 1-2 cm.
Carefully spread the dough on the bottom of a lightly greased round baking tray or tart mold. Poke holes in a few places with the tip of a fork. Spread the fig mixture on it.
Take out the dough that you kept in the deep freezer. Use the coarse side of the grater and start grating the dough over the fig filling. Press lightly on them and make sure they stick to the fig puree.
Bake the fig tart covered with pieces of dough in a preheated 180 degree oven for 35-40 minutes. After it comes out of the oven and warms up, sift powdered sugar over it and share it with your loved ones in slices.


For the dough
1 egg
1 cup yogurt
5 tablespoons powdered sugar
175gram butter
3 cups flour
1 teaspoon baking powder
1 tsp vanilla extract
For the fig mixture:
400grams dried figs
1 water glass of hazelnut kernels
For the top
2 tablespoons powdered sugar

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