David Scott AllenDessertPies & TartsProvencal RecipesTaste

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 of course is an easy option. Flowers are nice, but then the hostess needs to scramble to find a vase and arrange the bouquet, which might not be practical. This is what David shared in his post about hostess gifts.

“Never show up empty handed.” It’s a rule I grew up with and, for many years, that meant I brought a bottle of wine to every dinner party.

As I got older, and was on the receiving end of lots of bottles of wine, other issues presented themselves. Do I serve the wine that was gifted me, even though it doesn’t go with the meal?

…Continue Reading here for David’s original post and gorgeous (mouth-watering photos). The recipe for Fig Tart with Orange Flower Custard adapted from Finecooking Magazine is below. You can use other fruit such as apricots or peaches, but our personal favourite is with figs.

Fig Tart Orange Flower Custard

Fig Tart with Orange Flower Custard

This is a delicious tart, easy to make a a perfect way to use up those figs that your guests brought to your dinner party.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine French, Provencal
Servings 8 people


  • 1 1/3 cups All Purpose Flour
  • pinch Salt
  • 8 tablespoons Unsalted Butter chilled
  • 1/4 cup ice water
  • 10-12 Ripe Figs
  • 1 large Egg Yolk
  • 1/2 cup Crème fraiche see note
  • 3 tablespoons brown sugar packed
  • 2 teaspoons Orange Flower Water
  • flaked sea salt for finishing


  • 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, using a fork, toss the mixture to evenly distribute the water.
  • 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 in the freezer for 20 minutes while you heat the oven to 425°F.
  • Line the pastry shell with foil, and fill 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.


* If you don't have crème fraîche, you can approximate it by putting 1/2 cup heavy cream in a jar with a tight-fitting lid. Then add 1 tablespoon of buttermilk, cover, then shake of a few seconds. Set aside at room temperature for 24 hours. You will need to do this a day in advance.
Tried this recipe?Let us know how it was!


Please share this with friends and family.

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 Information
Affiliate 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

Need help in Lourmarin? Better Call Walter

Next post

Gone Fishing at the Lake of Sablet in the Vaucluse

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.