Name: Fig and Sesame Tart with Cardamom Orange Cream
Cook time: 45 min
Total time: 2 3/4 hr
Yield: Makes 6 to 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup confectioners sugar; 1/4 teaspoon salt; 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes; 4 large egg yolks; 1 tablespoon heavy cream; 1 teaspoon sesame seeds, toasted; 9 ounces dried Turkish figs, stemmed and finely chopped (1 1/2 cups); 1/2 cup water; 4 1/2 tablespoons granulated sugar; 3/4 teaspoon cinnamon; 3 tablespoons sesame seeds, toasted; 1 tablespoon orange-flower water (preferably Mymouné); 1 cup heavy cream; 2 tablespoons mild honey; 1 1/2 teaspoons finely grated fresh orange zest; 1/4 teaspoon ground cardamom; Accompaniment: fresh orange sections; parchment paper; an 8-inch flan ring (3/4 inch high) or round tart pan

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Fig and Sesame Tart with Cardamom Orange CreamMartyn Thompson

Dried fruits and nuts are common in Moroccan pastries, but this tart is something special — the richness of the dough and the pop of the sesame seeds bring out that honeyed quality you normally associate with fresh figs. The cardamom cream is whisper-light, and the fresh orange segments are refreshingly cool.

Cooks' notes:

·Tart can be baked 1 day ahead and cooled completely, uncovered, then kept, covered, at room temperature.
·Cream mixture, before beating, can be chilled up to 4 hours (whip just before serving).

Recipe notes

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