Fresh fig tart

8 servings

Ingredients

Quantity Ingredient
A luscious combination of creamy custard and seasonal fruit from THE
large CREEK INN, in Larkspur, California.
Makes 8 servings.
CRUST
10 tablespoons Unsalted butter, room temperature
⅓ cup Plus 1-1/2 tbsp sugar
1 each Egg yolk
1 teaspoon Vanilla extract
1¾ cup Flour
FILLING
1½ cup Half and half
1½ tablespoon Honey
1 each Vanilla bean, split lengthwise
7 tablespoons Sugar
3 tablespoons Plus 1 tsp cornstarch
1 large Egg
1 large Egg yolk
3 pints Fresh ripe figs

Directions

CRUST: Using electric mixer, beat butter and sugar in large bowl until fluffy. Mix in egg yolk and vanilla. Add lfour and mix until well combined. Shape dough into ball and flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead, soften slightly before rolling out.) FILLING: Combine ½ and ½ and honey in heavy medium saucepan; scrape in seeds from vanilla bean; add bean. Bring to simmer over medium high heat. Remove from heat; remove bean. Whish sugar, cornstarch, egg and egg yolk in medium bowl. Gradually whisk in hot half and half mixture. Return mixture to pan and whisk over medium heat until custard boils and thickens, about 3 minutes. Transfer to bowl. Refrigerate until cooled to room temperature, whicking occasionally. (Can be prepared 1 day ahead.

Cover with plastic wrap and refrigerate). Position rack in center of oven and preheat to 350F. Lightly butter 9 inch diameter tart pan with removable bottom. Roll out dough on lightly floured surface to 13 inch round. Transfer to prepared pan. Trim edges. Pierce bottom of crust lightly with fork. chill 20 minutes. Bake until light golden, approx 25 minutes. Transfer crust to rack; cool completely.

Cut enough figs into small wedges to measure 1 generous cup. Fold fig pieces into filling. Spread filling evenly in prepared crust. Cut remaining figs in half lengthwise. Arrange fig halves in concentric circles atop filling, pointed ends toward center, covering filling completely. Refrigerate at least 1 hour and up to 3 hours. Cut tart into wedges. Origin: Bon Appetit, Favorite Restaurant Recipes Shared by: Sharon Stevens

Submitted By SHARON STEVENS On 01-11-95

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