Fig-and-Almond Custard Tart

Name: Fig-and-Almond Custard Tart
Ingredients: 1 recipe pâte sucrée (recipe follows); 1/2 cup raw almonds; 24 black mission figs; 2 tablespoons unsalted butter; 1/2 vanilla bean; 6 tablespoons granulated sugar; 2 extra-large eggs; 1 cup heavy cream; 1 teaspoon pure vanilla extract; 1 tablespoon cognac; Kosher salt; 1/4 cup heavy cream; 2 extra-large egg yolks; 2 3/4 cups plus 2 tablespoons all-purpose flour; 1/4 cup plus 3 tablespoons granulated sugar; 1/4 teaspoon kosher salt; 1/2 pound unsalted butter; (makes enough for 2 tarts)

January 24, 2012

Figs and almonds—a classic pairing. For this tart, I cut the figs into quarters and sauté them with sugar, butter, and vanilla for a jammy texture. Then I pour the super-easy custard base into a baked pâte sucrée crust with the caramelized figs, and bake until the top is slightly browned. Be sure to bake the crust completely before filling it, to ensure it stays crisp. Although this tart is so very French, it reminds me just a little bit of all-American Fig Newtons.

Recipe notes

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