Yield: Yields one 9-inch tart.
Servings: six to eight.
Arrange the figs in concentric circles or jumble them on helter-skelter. If you can’t find orange flower water, substitute 1 teaspoon orange zest.
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We loved this tart. The combination of orange and fig is perfect. The only thing I wish I had had was more figs! Read my full review at: http://www.takingonmagazines.com/2011/07/fresh-fig-tart-with-orange-custard-from.html
Beautiful presentation and delicate, not too sweet flavor. The custard was so easy to prepare. I liked the addition of vanilla extract to the crust. I added thinly sliced Fuyu persimmons to line the bottom of the tart. Lovely.
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