Tart with ricotta, walnuts and fig and brandy compote
A perfect dessert for September, where the delicacy of ricotta meets the intense flavor of figs, the aromatic note of brandy, and the crunchiness of walnuts. Ingredients: For a 20-22 cm cake tin: For the shortcrust pastry: 220 g 00 flour, 110 g cold butter, 80 g sugar, 1 egg
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