Fig Tart with Orange Flower Custard
This delicious tart is easy to make and is a perfect way to use up those figs that your guests brought to your dinner party.
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
* 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 for a few seconds. Set aside at room temperature for 24 hours. You will need to do this a day in advance.
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