Fig and Honey Tart

Some things I’ve really come to appreciate lately:

1. Trader Joe’s and their vast selection of appealing non-alcoholic beverages

2. The elephant slippers I got at the night market in Luang Prabang, Laos. We do not have a single square inch of carpeted floor in this house, so slippers are pretty necessary.

3. Mike’s excitement about the giant Swiffer-like floor cleaner he found at Home Depot, which has WASHABLE cloth covers instead of disposable ones. Clean the floor, save the earth.

4. Squats. (I don’t have a picture for this one) When I was running all the time I never did squats because they made my legs too tired. Now that I’m stuck on the elliptical and bike, I’ve been doing a lot of squats to keep up my leg strength and I LOVE them!

5. Pinto beans. Not only to eat, but to use as pie weights.

6. Orange blossom water. Because it makes desserts taste like flowers.

7. FRESH FIGS. For a limited time only. I can’t get enough.

I have been really loving the idea of tarts lately, so I wanted to figure out a tart that incorporated figs. I made a cornmeal crust (my new favorite crust, for sure), filled it with honey pastry cream (just leave out the sugar and a little of the milk and use honey) with a little orange blossom water, and topped it with thinly sliced fresh figs. I was extremely happy with this tart, and Mike was too. So happy, in fact, that we ate half of it in one sitting. We don’t do moderation very well.

The only tart pan I have is 11″ wide, which is pretty big. This would definitely be better in a 9 or 10 inch pan, so if you have one, use it!

Recipe:

makes 1 9″ tart

crust
(adapted from The Secrets of Baking by Sherry Yard)

1 stick butter (4 oz), chilled and cut into small cubes
1 cup all purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
2 large egg yolks
2 tbsp heavy cream
1/4 tsp salt

pastry cream
3/4 cup whole milk
1/4 cup honey
1 1/2 tbsp corn starch
pinch salt
2 large eggs
2 tsp butter, softened
1/2 tsp orange blossom water

6-8 fresh black figs, sliced thinly into wedges

First, make the crust:

Whisk the egg yolks and heavy cream together in a small bowl.

Combine the flour, corn meal, sugar and salt in a food processor and pulse a few times to mix.

Add the cubes of butter and pulse until it resembles small pebbles. Add the egg yolks and cream and pulse until the dough comes together.

Press the dough into a disk, wrap in plastic wrap, and chill for about an hour.

Preheat the oven to 400 F. Roll out the dough between two sheets of plastic wrap (or on a floured surface) and transfer to a 9″ tart pan. Prick a few times with a fork.

Put a sheet of parchment on the crust and fill with pie weights (or dried beans). Bake for 10 minutes.

Turn the heat down to 350 F, remove the parchment and pie weights, and bake an additional 10 minutes. Let cool completely.

To make the pastry cream: Bring the milk and honey to a simmer in a small saucepan.

In a medium bowl, sift the corn starch and salt over the eggs, then whisk until smooth.

Once the milk is simmering, pour it into the egg mixture, whisking constantly. Return the entire mixture to the saucepan and bring to a boil over medium, whisking constantly. Once it is thick and pulling away from the sides, remove from the heat, and pour through a strainer into a clean bowl.

Stir in the butter and orange blossom water. Press plastic wrap onto the surface and chill completely. If it’s a little lumpy, give it a spin in a food processor or blender to smooth it out.

Spread the cooled pastry cream evenly in the tart shell. Arrange the sliced figs on top.

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15 comments to Fig and Honey Tart

  • That tart is beyond gorgeous Cate!

  • Michael Melton

    Damn, you had to out me on my lack of self control. That tart was amazing, and the flavours played so well off of each other. Can I request baklava next?

  • I think I might have drank more soda since being pregnant than I have in my entire life. I miss wine. And beer. And margaritas.

  • That looks incredible! And so fancy :D

  • The tart looks gorgeous! and also tasty :) When a friend was pregnant she loved the blood orange soda from TJs. She was drinking it out of a wine glass to feel fancy, and someone thought it was red wine and told her off for drinking while pregnant. crazy people!

  • That is a truly gorgeous photo, Cate. Love it!

  • This is a really lovely and different post, not enough fig recipes out there! Beautiful photography also :)

  • Waw, this pie looks really great! I love your blog, great pictures and inspiring recipes!

  • Fabulous looking fig tart. Hats off to you! (And your husband, Mike looks like a fun guy)

  • How delicious – I adore figs. The pastry cream with honey and orange blossom water sounds to die for, I’ll have to keep that in mind!

  • I was trying to submit my photos but your fig tart just kept grabbing my attention. So much so that I had to come over and drool at it more. Beautiful photo and I would love to make this. Thanks!

  • Beautiful tart! My parents have a fig tree and often send us home with them, so if I can find enough free time, I want to make this!

    Also, another great non-alc. beverage you MUST try is Sparkling Jasmine Tea (from Golden Tea Co.) I lived off of that stuff when I was pregnant. It pairs well with food too ’cause it’s not too sweet. Hope you’re doing well – you’re almost in the homestretch!

  • Oh em gee, I love this flavour combination. I adore fresh figs, but they’re pretty hard to come by (and extortionately priced! sigh) round here: sadface. I also seriously envy you your Trader Joe’s, I see so much TJ stuff on blogs that we just can’t get in England!

  • Wow, Cate. This pictures is gorgeous and the recipe sounds wonderful. I would love a big piece of this to call dinner!

  • [...] to the grocery store.  This is what happened to me yesterday. I wanted to make something like this tart, but I wound up making my own instead.  I impulse bought some figs at the end of last week, and [...]

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