When Life Gives You Figs – Make a Fig Tart with Orange Flower Custard
What is your go-to dinner party hostess gift?
A bottle of wine is an easy option, of course. Flowers are nice, but the hostess needs to scramble to find a vase and arrange the bouquet, which might not be practical. David shared this in his post about hostess gifts.
“Never show up empty-handed.” I grew up with this rule, and for many years, it meant I brought a bottle of wine to every dinner party.
As I got older and received many bottles of wine, other issues presented themselves. Should I serve the wine that was gifted to me, even though it doesn’t go with the meal?
Continue reading David’s original post and see the gorgeous mouth-watering photos. The recipe for Fig Tart with Orange Flower Custard adapted from Finecooking Magazine is below. You can use other fruits, such as apricots or peaches, but our personal favourite is figs.
Fig Tart with Orange Flower Custard
Ingredients
- 1 1/3 cups all-purpose flour
- pinch salt
- 8 tbsp unsalted butter chilled
- 1/4 cup ice water
- 10-12 figs
- 1 large egg yolk
- 1/2 cup crème fraîche see note
- 3 tbsp brown sugar packed
- 2 tsp orange flower water
- flaked sea salt for finishing
Instructions
- Combine the flour and salt in a large, wide bowl.
- Cut the butter into 32 pieces and add to the flour; toss to coat.
- Working quickly with your fingertips, pinch the butter into the flour to create flakes of flour-covered butter. Do this until there are no chunks of butter left, only flakes.
- Sprinkle the water on top and toss the mixture with a fork to distribute the water evenly.
- Then, with your hands, pull the dough together and knead briefly to form a ball.
- Refrigerate for 10 minutes before rolling.
- Roll the dough into a 12-inch circle and put it in a 9-inch tart pan with a removable bottom.
- Fold the excess dough down to make a thick rim for the tart, pressing it into the fluted pan.
- Prick the bottom of the pastry all over with a fork, then put it in the freezer for 20 minutes while you heat the oven to 425°F.
- Line the pastry shell with foil and fill it with beans or pie weights.
- Bake until it’s lightly coloured, about 20 minutes.
- Remove the tart and reduce the oven temperature to 400°F; remove the weights and foil.
- Cut the stems off the figs (leave the skins on) and slice the figs in half.
- Whisk the egg yolk, crème fraîche, brown sugar, and orange flower water until combined and then pour into the tart shell.
- Place figs into the custard, cut side up on concentric circles starting from the outside.
- Bake the tart on the baking sheet in the 400°F oven until the custard is lightly coloured and set, about 30 minutes.
- Sprinkle the tart with flaked sea salt and serve slightly warm.
Notes
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