This fresh fig tart looks stunning, and it's super-simple to make. Sweet fresh figs pair naturally with almond, but if fresh figs are scarce, topping with other fresh, in-season fruit like peaches or strawberries will work well too.

Sarah Epperson
Source: EatingWell.com, June 2020

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Recipe Summary

active:
30 mins
total:
3 hrs 35 mins
Servings:
10
Nutrition Profile:
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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • To prepare crust: Stir butter, 1/4 cup sugar and 1 egg yolk in a large bowl with a spoon or rubber spatula until smooth. Add pastry flour, all-purpose flour and salt; stir just until the dough is crumbly and holds together. Coat a 9-inch tart pan with removable bottom with cooking spray. Transfer the dough to the pan and press into the bottom and up the sides of the pan. Freeze until firm, 18 to 20 minutes. Meanwhile, preheat oven to 350 degrees F.

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  • Place the tart pan on a baking sheet and bake until set and golden, 18 to 20 minutes. Set the pan on a wire rack and let cool completely, about 20 minutes. Remove the cooled crust from the pan and place on a serving plate or cake stand.

  • While the crust cools, prepare the filling: Combine almond milk, vanilla and salt in a medium saucepan; cook over medium-high heat, stirring occasionally, until simmering around edges, about 5 minutes. Whisk sugar and egg yolks in a medium bowl until pale and thick, about 2 minutes; whisk in cornstarch until smooth. Whisking constantly, gradually add half of the hot milk mixture to the egg mixture in the bowl and then gradually pour the egg mixture into the saucepan, whisking constantly. Bring to a boil over medium heat, whisking constantly; cook until the custard is thickened, 5 to 8 minutes. Remove from heat and whisk in lemon juice.

  • Spread the custard in the crust, cover directly with plastic wrap and refrigerate until fully chilled and firm, at least 2 hours or up to 8 hours.

  • When ready to serve, arrange figs on top of the custard; drizzle with honey and sprinkle with lemon zest.

Tips

To make ahead: Prepare through Step 4 and refrigerate for up to 8 hours. Top with figs just before serving.

Equipment: 9-inch tart pan with removable bottom

Nutrition Facts

276 calories; protein 3.8g 8% DV; carbohydrates 39g 13% DV; dietary fiber 2.7g 11% DV; sugars 24.4g; fat 12.4g 19% DV; saturated fat 6.6g 33% DV; cholesterol 116.7mg 39% DV; vitamin a iu 572IU 11% DV; vitamin c 1.6mg 3% DV; folate 37.9mcg 10% DV; calcium 124.4mg 12% DV; iron 1.1mg 6% DV; magnesium 22.4mg 8% DV; potassium 167.7mg 5% DV; sodium 273.1mg 11% DV; added sugar 17g.
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/29/2020
I like that you can make this with other fruit besides figs --it's great with nectarines. But I can't wait to make it with figs when I can get my hands on some! Read More
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