Fig Tart

Fig Tart

This is a tasty fresh fruit tart recipe and one of the yummy dessert fig recipes.

What you need:

• 1 sheet frozen puff pastry; thawed
• 1 1/2 cups heavy (whipping) cream
• 1 vanilla bean, split lengthwise
• 1/2 cup packed brown sugar
• 1 cinnamon stick, broken in half
• 1/4 tsp ground nutmeg
• 3 eggs; divided
• 1 large egg yolk
• 8 fresh ripe figs, sliced 1/8 inch thick

What you do:

Lightly butter a 9 inch pie plate.

On a lightly floured surface, roll out the sheet of puff pastry to a 10 inch circle.

Carefully fit the dough into the pie plate.

Trim the excess pastry.

Refrigerate for 30 minutes.

Combine the cream, vanilla bean, and brown sugar in a small saucepan.

Bring to a simmer over medium heat; stirring until the sugar dissolves.

Turn off the heat, and add the cinnamon sticks and nutmeg.

Let the mixture cool for 15 minutes before removing the cinnamon sticks and vanilla bean.

Scrape the tiny black seeds from the bean into the cream.

Place 2 eggs and the egg yolk in a medium-size bowl and whisk to combine.

Slowly add the warm cream mixture, whisking constantly.

Position a rack in the lower third of the oven, and preheat to 400 degrees.

Remove the pastry from the refrigerator and prick the bottom and sides of the dough with a fork.

Arrange the fig slices in overlapping concentric circles. Place the tart on a rimmed baking sheet.

Mix the remaining egg with 1 teaspoon of water to make an egg wash.

Brush the edge of the puff pastry crust with the wash.

Carefully pour the warm custard cream over the figs.

Bake until the custard is set in the middle, 30 to 35 minutes.

Allow to cool on a wire rack for 30 minutes before serving.

Serves 8.

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