Fig tart, white peach and apricot compote with  RQQ Bio

Fig tart, white peach and apricot compote with RQQ Bio

For 6 persons


Preparation time: 30 minutes

Cooking time: 25 minutes


1 pie circle of 24 cm

1 sieve

1 dough cutter

Stretch film

1 brush

1 saucepan


125 gr of sweet butter

250 gr of flour

1 egg yolk

water: sparkling

Apricot compote:

500 gr of apricots

5 cl of RinQuinQuin Bio

1 case of cinnamon

1 case of agave syrup


4 medium figs

3 white peaches


1. Preparation of the pastry:

Sift flour

Place on the worktop the flour and form a well in the center, add salt and a little water to melt

Add butter in small hazelnuts

Sabler with your fingertips to obtain a sandy mixture

Redo a fountain, add the amount of water needed

Mix with the dough cutter

Gather together using two hands to get a ball

Milling by pushing with the palm of the hand the dough by fraction while pushing in front of you

Turn the dough half a turn and repeat the operation

Put the dough into a ball

Shoot and book cool for at least 30 minutes


The butter must "coat" the flour, which gives it its particular texture.

Do not give too much body to the dough, knead to medium consistency.

Preheat your oven to 180 °.

Remove the dough from the refrigerator, flour your worktop and roll out the dough with a rolling pin.

Bake for 25 minutes at 180 °.

2. Preparation of the apricot compote

Cut the apricots into small cubes, mix all the ingredients in a saucepan, cover and cook on low heat for 30 minutes, reserve.

3. Preparation of the filling

Cut figs and white pears into slices, set aside.

4. Assembly

Place the apricot compote on the pie shell

Add slices of figs, white peaches and apricots.

Decor: add a few slices of coconut.

The recipe for the pastry is extracted from Bernard Deschamps and Jean-Claude Deschaintre's book "Le livre du pâtissier".

© Photo : Bambule Media