FIG TART

FIG TART

Pastry:

• 1/2 cup (1 stick) unsalted butter, melted and cooled

• 1/2 cup unrefined cane sugar

• 1/2 tsp vanilla extract

• 1 1/4 cups + 1 TB spelt flour or all-purpose flour

• 1/2 tsp sea salt flakes, like Maldon

Custard:

• 3 TB maple sugar or unrefined cane sugar

• 1 TB spelt flour or all-purpose flour

• 1/2 cup sheep milk or heavy whipping cream

• 1 large egg

• 1 tsp vanilla extract

• pinch salt

• 10-12 fresh Black Mission Figs, ripe, stemmed and halved

Preheat your oven to 350°F.

Generously butter a 9-inch fluted tart pan or springform pan.

In a large bowl stir together the melted butter, sugar, and vanilla. Add the flour and salt and stir until just combined. Press this dough into the pan to form an even layer along the bottom and up the sides.

Bake the crust until pale golden along the edges and just puffed, about 13 to 15 minutes. Remove from the oven and let cool for 10 minutes.

To make the custard: 

Whisk together the sugar and flour in a medium bowl then whisk in the sheep milk or cream, egg, vanilla extract, and a pinch of salt. Whisk until very smooth.

Place the figs cut-side up into the pastry crust in a pretty pattern. You can’t go wrong in my option with making figs look pretty cause they are gorgeous by design! 

Pour the custard into the tart around the figs. Bake for 40 to 45 minutes, until the custard is just set and the top blushes with spots of golden brown. Cool for at least an hour before serving.