FIGS AND HONEY TART
To prepare short crust pastry : mix 300gr flour, 100gr sugar, 120gr butter, 1 egg and 1 yolk, lemon zeist and salt. Let sit the pastry for an hour in the fridge. Stretch out the pastry leaving aside a part for the topping stripes. Cover with figs jam. In the meantime pour 3 spoons of honey and 50gr walnut in a small pan. Cook until honey will be melted, then pour on the tart and place the stripes of pastry on the cake.
Cook 180° for about 30 minutes.
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