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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 mins
Cook Time 50 mins
Total Time 1 hr 40 mins
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.
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