Fig Buttermilk Tart Made Easy
David Scott Allen · Dessert · Pies & Tarts · Provencal Recipes · TasteSometimes, you have to wonder why great chefs don’t cut corners. I suppose that is why I am a cook and not a chef; occasionally, it just makes sense to skip a step for the same taste result. The recipe for this Fig and Buttermilk Custard Tart is a great example. The original version by Chef Georges Perrier required you to make fig jam for the filling. For my version, I use good-quality store-bought jam.

Fig and Buttermilk Custard Tart
The recipe makes a 1-10 inch tart, which should serve 6-8 people.
Ingredients
For the Crust:
- 8 tbsp unsalted butter room temperature
- 1/3 cup confectioners’ sugar or superfine
- 1 egg yolk
- pinch salt
- 1 1/4 cups flour
- 1 tbsp milk if needed
For the Filling:
- 1 1/4 cups fig jam best-quality
- zest of 1 lemon finely grated
For the Topping:
- 4 tbsp butter melted and cooled
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup buttermilk well-shaken
- 2 tbsp flour
- 2 tsp lemon juice
Instructions
- Using a stand mixer with the paddle attachment, cream the butter and sugar.
- Add the yolk and mix well.
- Add the salt and flour and mix until no flour is discernible, scraping down the sides at least once. The dough should come together when pinched. If it seems too dry, add the milk and mix it through.
- Dump the dough onto a sheet of plastic film or waxed paper, then wrap it tightly to bring it together into a ball; refrigerate for 1 hour.
- Preheat the oven to 400°F/200°C.
- On a lightly floured surface, do your best to roll the dough into a 12 to 13-inch circle.
- Transfer the dough to a 10-inch tart pan with a removable bottom (I used a 10-inch springform pan); I assure you it will break and tear. This dough (also known as pâte sablée) is very forgiving!
- Press the dough into the sides and bottom, trimming the edges and filling any crackers or tears with leftover dough. You can see how I constructed the sides first. I then added pieces of rolled-out dough to create a patchwork bottom, pressing it together and making it even using the bottom of a glass.
- Line the dough with parchment or foil and fill with pie weights or dried beans.
- Bake for 15 minutes, remove the lining and weights, and bake 10 minutes longer until golden. Remove from the oven and set aside to cool.
- Reduce oven temperature to 350°F/180°C.
- When the crust is cool, whisk together the jam and lemon zest and spread it on the bottom of the crust. It should be an even layer about 1/4-inch thick.
- Whisk together the topping ingredients until smooth. Pour over the fig filling and bake for 20-25 minutes, until set.
- Remove from the oven and let cool to room temperature before serving.
Tried this recipe?Let us know how it was!
More Recipes with Figs
Sweet
Fig Tart with Orange Flower Custard
Blue Cheese Fig Tart Made Two Different Ways
Savoury
Stuffed Zucchini Flowers with Goat Cheese, Figs and Ham
Roasted Figs with Cheese and Bacon
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Provencal Duck Stew with Winter FruitsRelated Provence Articles
Eating My Way Through Provence My Favourite Restaurants in Les Alpilles
August 4, 2025
If you really want to get to know a place, start with what’s on the plate. During my recent trip through Provence, I followed my appetite across markets, bistros, and white-tablecloth restaurants — and each meal felt like a little window into the region’s soul. The food wasn’t just delicious; it was rooted. Honest. The …
Simple Seafood Dish Shrimp in a Sweet Paprika Sauce
July 28, 2025
During our trip to Paris, I created this easy seafood dish after a trip to the Les Halles market. I used three vendors: Poissonnerie Chez Miguel for the excellent shrimp — their array of seafood was so fresh and beautiful (with thanks for allowing me to use the photo above of the shrimp); I bought …
Summer Soup Gazpacho with Goat Cheese Recipe from Moulin Castelas
July 22, 2025
If you’d like to taste some of the best olive oil in Provence, look no further than the Moulin Castelas, situated just below the famous fortress of Les Baux-de-Provence. The olive mill and adjacent property are in the Appellation d’Origine Protégée (AOP) Vallée des Baux de Provence in the Alpilles. This recipe for a perfect …
Make Lavender and Honey Ice Cream this Summer
July 14, 2025
Who doesn’t love ice cream on a hot summer day? This recipe combines culinary lavender and honey into a delicious ice cream that will “transport” you to Provence with every bite. Thank you to ElsaLenthal.com for allowing us to republish this recipe. Artisan Creations with Lavender Elsa Lenthal started Fuseaux de Lavande de Provence in …
No Comment