Fresh Fig Tart with Orange Flower Custard

Fresh Fig Tart with Orange Flower Custard
Photo by Laurie Smith


  • 1 large egg yolk
  • 1-½ Tbs. packed light brown sugar
  • 12 to 16 ripe figs (using a variety is pretty)
  • 4 oz. (8 Tbs.) chilled butter
  • 2 tsp. orange flower water
  • ½ cup crème fraîche or sour cream
  • 5-½ oz. (1-¼ cups) all-purpose flour
  • + 3 more ingredients
    • 2 to 3 Tbs. ice water mixed with ½ tsp. vanilla extract
    • ¼ tsp. salt
    • 1 tsp. sugar

Combine the flour, salt, and sugar in a bowl and then cut in the butter until the mixture forms very fine crumbs. You can also do this by pulsing in a food processor. Sprinkle in enough of the ice water for the dough to come together, and then shape it into a disk. Wrap the dough in plastic and c...

View full recipe at Fine Cooking


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