Shortcrust Pastry Tartlets with Thyme Cream and Figs

Quickly knead all the ingredients for the dough into a smooth shortcrust pastry. Shape into a ball, wrap in cling film, and let rest in the fridge for about 1 hour.

Shape the dough into a roll and divide into 15 equal pieces. Press each piece into a tartlet tin (approx. ∅ 6 cm) so that the edges are also well covered. Place the tins in the freezer for 15 minutes.

Place a piece of baking paper in each tin and weigh down with baking beans (or dried pulses). Bake in a preheated oven at 180°C (fan oven) for about 12 minutes. Then remove the paper and weights and bake for another 6 minutes. Allow to cool completely in the tins and then carefully remove.