Fig Tart
Delicious crust meets silky cream and fruity figs – try the fig tart following the recipe from Spoonsparrow.
Ingredients
- 10 figs
- 2 tbsp lavender honey
- 2 tbsp rum
- 150 g flour
- 2 egg yolks
- 75 g powdered sugar
- 1 egg
- 1 egg yolk
- 60 g sugar
- 20 g flour
- 0.25 l milk
- 2 tbsp orange blossom water
- 200 g whipping cream
Instructions
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1.
Add flour and powdered sugar to a bowl, press a shallow well into the center. Pour in 1 egg yolk and 1 tbsp water into the well and quickly knead everything together. Shape dough into a ball, cover with plastic wrap, and chill for 1 hour.
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2.
Heat milk without boiling. In a saucepan whisk together egg, egg yolk, and sugar until the mixture turns white and frothy. Add flour and mix well. Slowly pour in hot milk while constantly stirring. Bring the custard to a gentle boil over medium heat, whisking continuously to prevent lumps. Once thickened, remove from heat and let cool, stirring occasionally.
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3.
Roll out dough on a floured surface into a round (about 22 cm). Line a baking sheet with parchment paper, grease it, place the dough base on top, and bake for 5–10 minutes at 220°C in a preheated oven.
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4.
Whip cream until stiff. Add orange blossom water to the custard and mix well, then fold in the whipped cream gently. Wash, dry, and slice figs. Remove baked crust from the oven and let it cool slightly.
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5.
In a small pot heat rum with honey until reduced by half. Spread custard over the crust, arrange fig slices on top, drizzle with the honey‑rum syrup, and serve warm.
