{"id":270,"date":"2026-08-31T15:01:36","date_gmt":"2026-08-31T15:01:36","guid":{"rendered":"http:\/\/tdi_118_659"},"modified":"2026-09-09T08:26:53","modified_gmt":"2026-09-09T08:26:53","slug":"mobile-marketing-is-said-to-be-the-future-of-e-commerce","status":"publish","type":"post","link":"https:\/\/pausemag.fr\/index.php\/2026\/08\/31\/mobile-marketing-is-said-to-be-the-future-of-e-commerce\/","title":{"rendered":"Tarte aux figues fra\u00eeches et miel de garrigue"},"content":{"rendered":"\n

Ao\u00fbt touche \u00e0 sa fin dans l’H\u00e9rault, et c’est le moment o\u00f9 les figuiers du Languedoc croulent sous les fruits m\u00fbrs \u00e0 point. Cette tarte simple et g\u00e9n\u00e9reuse met en valeur la douceur naturelle des figues fra\u00eeches, sublim\u00e9e par un filet de miel de garrigue et quelques amandes torr\u00e9fi\u00e9es. Un dessert de fin d’\u00e9t\u00e9 qui sent bon le jardin et les collines.<\/p>\n\n\n

\n
\"\"<\/figure><\/a><\/div>\n<\/div>\n\n\n

<\/h2>\n\n\n\n

INGREDIENTS<\/p>\n\n\n\n

\u2022 1 p\u00e2te sabl\u00e9e (maison ou du commerce)<\/p>\n\n\n\n

\u2022 10 figues fra\u00eeches, bien m\u00fbres<\/p>\n\n\n\n

\u2022 3 cuill\u00e8res \u00e0 soupe de miel de garrigue<\/p>\n\n\n\n

\u2022 80 grammes poudre d’amande<\/p>\n\n\n\n

\u2022 50 grammes beurre doux, mou<\/p>\n\n\n\n

\u2022 50 grammes de sucre en poudre<\/p>\n\n\n\n

\u2022 1 gros \u0153uf<\/p>\n\n\n\n

\u2022 2 cuill\u00e8res \u00e0 soupe d’amandes effil\u00e9es<\/p>\n\n\n\n

\u2022 1 branche de romarin frais (facultatif)<\/p>\n\n\n\n

Etapes<\/p>\n\n\n\n

1. Pr\u00e9chauffer le four: Pr\u00e9chauffer le four \u00e0 180\u00b0C (chaleur tournante).<\/p>\n\n\n\n

2. Foncer le moule: \u00c9taler la 1 p\u00e2te sabl\u00e9e (maison ou du commerce) dans un moule \u00e0 tarte, piquer le fond \u00e0 la fourchette et r\u00e9server au frais.<\/p>\n\n\n\n

3. Pr\u00e9parer la cr\u00e8me d’amande: Dans un saladier, m\u00e9langer les 50 grammes beurre doux, mou avec les 50 grammes sucre en poudre jusqu’\u00e0 obtenir une texture cr\u00e9meuse. Ajouter 1 gros \u0153uf, puis incorporer les 80 grammes poudre d’amande pour obtenir une p\u00e2te homog\u00e8ne.<\/p>\n\n\n\n

4. Garnir le fond de tarte: \u00c9taler la cr\u00e8me d’amande sur le fond de tarte.<\/p>\n\n\n\n

5. Pr\u00e9parer les figues: Laver les 10 figues fra\u00eeches, bien m\u00fbres, retirer la petite queue et les couper en deux ou en quartiers selon leur taille.<\/p>\n\n\n\n

6. Disposer les figues: R\u00e9partir harmonieusement les figues sur la cr\u00e8me d’amande, c\u00f4t\u00e9 chair vers le haut.<\/p>\n\n\n\n

7. Ajouter le miel et les amandes: Napper l’ensemble de 3 cuill\u00e8res \u00e0 soupe de miel de garrigue en filet, puis parsemer les 2 cuill\u00e8res \u00e0 soupe d’amandes effil\u00e9es.<\/p>\n\n\n\n

8. Cuire au four: Enfourner 30 \u00e0 35 minutes, jusqu’\u00e0 ce que la cr\u00e8me d’amande soit bien dor\u00e9e et les figues l\u00e9g\u00e8rement caram\u00e9lis\u00e9es.<\/p>\n\n\n\n

9. Laisser ti\u00e9dir: Sortir la tarte du four et la laisser ti\u00e9dir sur une grille avant de servir. On peut d\u00e9corer d’une petite 1 branche de romarin frais (facultatif) pour la pr\u00e9sentation.<\/p>\n\n\n\n

NOTES<\/strong><\/p>\n\n\n\n

Id\u00e9es d’accompagnement : une boule de glace au nougat de Limoux ou une chantilly l\u00e9g\u00e8re parfum\u00e9e \u00e0 la fleur d’oranger accompagnent parfaitement cette tarte. Un filet de miel suppl\u00e9mentaire au moment de servir, ti\u00e8de, apporte encore plus de gourmandise. Cette tarte se marie aussi tr\u00e8s bien avec un verre de Muscat de Frontignan ou de Rivesaltes, pour prolonger l’esprit terroir du dessert.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ao\u00fbt touche \u00e0 sa fin dans l’H\u00e9rault, et c’est le moment o\u00f9 les figuiers du Languedoc croulent sous les fruits m\u00fbrs \u00e0 point. Cette tarte simple et g\u00e9n\u00e9reuse met en valeur la douceur naturelle des figues fra\u00eeches, sublim\u00e9e par un filet de miel de garrigue et quelques amandes torr\u00e9fi\u00e9es. Un dessert de fin d’\u00e9t\u00e9 qui […]<\/p>\n","protected":false},"author":1,"featured_media":498,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[44],"tags":[],"class_list":["post-270","post","type-post","status-publish","format-standard","has-post-thumbnail","category-desserts"],"acf":[],"yoast_head":"\nTarte aux figues fra\u00eeches et miel de garrigue - Pause Mag'<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pausemag.fr\/index.php\/2026\/08\/31\/mobile-marketing-is-said-to-be-the-future-of-e-commerce\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tarte aux figues fra\u00eeches et miel de garrigue - Pause Mag'\" \/>\n<meta property=\"og:description\" content=\"Ao\u00fbt touche \u00e0 sa fin dans l’H\u00e9rault, et c’est le moment o\u00f9 les figuiers du Languedoc croulent sous les fruits m\u00fbrs \u00e0 point. 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