Fresh Fig Tart with Orange Flower Custard

Wednesday, September 26, 2012


Before the last of the season’s lush fresh figs disappear from the markets, I wanted to share one more “figgy” recipe with you.   This Fresh Fig Tart with Orange Flower Custard is one of my favorites.  The custard is  light and creamy, thanks to the addition of crème fraîche, and subtly laced with the heady, floral scent of orange flower water.   For the crust, I like to use a variation of Dorie’s Sweet Tart Dough, swapping out some of the regular flour with almond flour.  I love the flavor and slightly crumbly texture of this crust, and I think it pairs really well with the earthy flavors of the figs and orange flower water.  And, I also love that it can simply be pressed into the tart pan, eliminating the need for rolling.  That alone shaves off a couple of hours in prep time.   In fact, everything about this tart is simple and casual – with a side order of elegant.


As I mentioned, the custard filling for this tart is made with crème fraîche.  It’s not at all what I would consider a traditional custard.  Aside from the inclusion of the crème fraîche, this version only requires two egg yolks, as opposed to the several in most other recipes.  Not only that, but this custard base is simply whizzed up in a blender before being poured into the tart shell.  How easy is that?  There is no cooking, tempering or thickening involved, which means less chance for anything going wrong.   It also means a lighter, brighter filling that accentuates the flavor of the fresh figs, instead of overtaking it. 


Any variety of figs will work in this tart, but I decided to go with a combination of inky, black mission and muted chartreuse kadota figs.   I find that mission figs are juicy and meaty, while kadotas have a more delicate flavor and texture.  The contrast is nice.  They also look very pretty  lying side by side together in the tart.


While whipping up the dough for this tart takes very little time and effort, you can certainly use a store bought crust if you prefer.  But, unless you live in France, where you can buy fabulous, all butter, premade tart shells at le supermarché, I urge you to try your hand ant making this one.  It’s not only easy, but it just tastes better.

So, before your thoughts begin turning to apples and pumpkins and other Autumnal delights, treat yourself to this lovely fresh fig tart – while you still can.







7 responses to Fresh Fig Tart with Orange Flower Custard

  1. On September 26, 2012 at 1:46pm, Rosa said...

    A magnificent tart! Really tempting.



  2. On September 26, 2012 at 2:45pm, Dana @ This Silly Girl's Life said...

    Beautiful pictures!

  3. On September 26, 2012 at 3:10pm, Donna said...

    Gorgeous sharing on your part, as per usual…..I am an avowed fig fanatic, and this exquisite tart looks like just the ticket for this weekend’s “house” dessert…Although I presently dwell in France, I can honestly tell you that your crust looks phenomenal, and that no purchased crust will EVER compare to a good home produced varietal…Again…thanks for sharing your passion of homemade “love”…

  4. On October 02, 2012 at 8:31pm, Rachel (S[d]OC) said...

    Love it. I love figs and tart doughs made with almond flour.

    I have never tried orange flower water, but love the idea of it in desserts. I know I will be experimenting heavily if I ever get my hands on some.

  5. On October 03, 2012 at 5:54am, Albertocook said...

    Simple delicius….
    I want test it.

  6. On October 08, 2012 at 4:40pm, Marta @ What should I eat for breakfast today said...

    I like figs so much. It makes me so sad that it will be over soon. You recipe sounds amazing. I have no idea if I can buy an orange flower water anywhere, but I’ll try.

  7. On October 10, 2012 at 1:20am, Chiara-saocomesefao said...

    Delicious! in Italy we have a version of this tarte with ricotta chees!

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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