Fresh Fig Tart with Orange Flower Custard

Wednesday, September 26, 2012

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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.

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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.  read more >>

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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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