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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?