When figs are in season this is a must-make fruit dessert. This fresh fig tart with a sweet cream based filling can be served on it own. An impressive summer dessert you can bring along to family and friends.
In a bowl, cream butter and sugar for just a minute until well combined. Add the vanilla, salt and egg yolk. Next, add the flour and combine well. Pro tip - do not overcream as we do not want to add too much air into the dough.
Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm to roll. I prefer to chill overnight Pro tip - If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.
Roll the dough between two pieces of parchment paper dusted with flour to the size of a 9-inch tart pan.Pro tip - this dough is delicate so it is easier to roll it between parchment papers.
Peel away the bottom layer of the parchment paper. Lift the edges of the parchment paper and invert the crust into the tart pan. Then peel away the second parchment paper.
Gently press the dough into the tart pan making sure to press down into the shape of the pan. Remove the excess dough and neaten the edges of the tart pan,Pro tip - I like to roll my rolling pin over the tart to cut off the excess around the edges. Then neaten the edges by running your thumb along the edges.
Chill the crust in the fridge for 15 minutes up to 48 hours. Pro tip - if leaving for a long time make sure to wrap in plastic so it does not dry out.
Preheat the oven at 400°F / 200°C/ Gas Mark 6Pro tip- it is very essential that the oven is heated to the optimal temperature otherwise the crust can shrink when baking.
Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).
Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling. Pro tip - this is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
Reduce oven temperature to 350°F/ 177°C/ Gas mark 4
Wash and pat dry the figs then cut into halves or quarters depending on the size.
In a bowl - combine the eggs and sugar. Whisk thoroughly until light and fluffy. Next add, in the melted butter, flour, lemon juice, zest, vanilla extract. Add in the cream and a pinch of salt.
Bake the Fig Tart
Pour filling into the partially-baked pastry only about ⅔ full leaving space for the figs.
Arrange the cut fruit into the tart as best you can. As the batter cooks the figs will sink in further.
Bake for about 40 to 45 minutes or until the top looks set. Brush the warm figs with honey for a shiny glaze.Pro tip - Place the pie on a baking tray for each cleanup in case of spillage. If the tart edges brown to quickly cover the edges with aluminum foil or a pie shield
Chill the pie for at least 3 hours, preferably overnight before serving.Pro tip - Cooling the tart will help the custard filling set and taste so muh better.
For homemade pastry keep the pastry chilled at all times. The chilled pastry will roll beautifully and will not shrink during baking.
The shortcrust pastry should be rolled thin so you have enough space for filling. Thick pastry when cut, is like a thick biscuit with very little filling.
Rich shortcrust pastry is best rolled between two sheets of parchment paper especially when you are new to pastry making.
Do not skip pre-baking the tart. Prebaking the shell ensures the pastry is partially cooked before you add the delicate filling to the tart. The result is a crisp beautiful crust.
Also, avoid cutting the fruit ahead of time - this will prevent any oxidization, as well as prevent the fruit from releasing too much juice ahead of time. Use fruits as soon as they are cut.
Cover the edges of the tart if it starts to brown too much. You can use a pie shield or aluminum foil over the edges.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you