Half-Baked by Liz  recipes, crafting, & other fun things

Caramelized Fig + Honey Custard Tart

September 15, 2016 / by Liz

Caramelized Fig + Honey Custard Tart

Yield: One 7" Tart

Caramelized Fig + Honey Custard Tart

Ingredients

    for the pastry;
  • 150 g flour (use T65 in France)
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 110 g cold unsalted butter, cut into pieces
  • 1 tablespoon chilled vodka*
  • 1 to 2 tablespoons ice water
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    for the filling;
  • 350 g fresh figs (10 to 12 figs)
  • 125 g plain yogurt
  • 70 g honey
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon coarse sanding sugar
  • handful of slivered almonds
    ---------------------------------------------------------
    *The vodka will ensure the pastry is nice and flaky!

Instructions

  • Whisk together the flour, salt, and sugar. Add the butter and work it into the dry ingredients with your hands (work quickly so that your hands don’t melt the butter) until the mixture has a sandy texture, and some small lumps of butter remain.
  • Add the vodka, and mix with a wooden spoon. Begin adding the water a little at a time, until the dough comes together.
  • Roll the dough out on a floured piece of parchment paper, until the diameter is large enough to fit into the 7″ tart pan. Use the parchment paper to lift the dough, and invert it into the pan. Press it into place, and trim the excess overhanging pastry. Chill for 30 minutes in the refrigerator. Preheat the oven to 200°C (400°F).
  • Fit a piece of tinfoil into the tart shell, and fill with pastry weights (or beans). Bake for 20 minutes, then place on a wire rack until it cools to room temperature (removing the weights once cool enough to handle).
  • Cut the figs into quarters, and arrange cut side up in the tart shell. In a small pitcher, whisk together the yogurt, honey, egg yolk, and vanilla. Pour the liquid over / in between the arranged figs.
  • Sprinkle the sanding sugar and slivered almonds on top, and return to the oven for 35 to 40 minutes, until the figs are caramelized and the custard is set.
  • Allow the tart to cool completely on a rack before removing the tart from the pan and serving.
  • *See original blog post here.

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