Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Fresh Fig Tart with Orange Flower Custard

Laurie Smith

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.


For the crust:

  • 5-1/2 oz. (1-1/4 cups) all-purpose flour
  • 1/4 tsp. salt
  • 1 tsp. sugar
  • 4 oz. (8 Tbs.) chilled butter
  • 2 to 3 Tbs. ice water mixed with 1/2 tsp. vanilla extract

For the filling:

  • 12 to 16 ripe figs (using a variety is pretty)
  • 1 large egg yolk
  • 1/2 cup crème fraîche or sour cream
  • 1-1/2 Tbs. packed light brown sugar
  • 2 tsp. orange flower water

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 310
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 75
  • Sodium (mg): 200
  • Carbohydrates (g): 38
  • Fiber (g): 4
  • Protein (g): 4


To make the crust

  • Combine the flour, salt, and sugar in a bowl and then cut in the butter until the mixture forms very fine crumbs. You can also do this by pulsing in a food processor. Sprinkle in enough of the ice water for the dough to come together, and then shape it into a disk. Wrap the dough in plastic and chill for about 15 minutes. Roll the dough into an 11-inch circle and put it in a 9-inch tart pan with a removable bottom. Pinch the dough edge so that it’s slightly thick, even, and rises just above the rim. Prick the bottom with a fork in 6 or 7 places, and then put the pan in the freezer for 20 minutes while you heat the oven to 425°F. Put the chilled tart shell on a baking sheet, line the shell with foil, and fill with beans or pie weights. Bake until it’s lightly colored, 20 to 25 minutes. Remove the tart and reduce the oven temperature to 400°F; remove the weights and foil.

To make the filling

  • Cut the stems off the figs (leave the skins on) and slice the figs in half — if they’re large, you may choose to quarter them. Set aside one-quarter of the figs (to be added after you pour in the custard). Arrange the remaining figs, cut side up, on the tart shell; this will leave room for the custard to spread evenly when you pour it.

  • Whisk the egg yolk, crème fraîche, brown sugar, and orange flower water until combined and then pour carefully around but not over the figs. Add the remaining figs. Bake the tart on the baking sheet in the 400°F oven until the custard is lightly colored and set, about 30 minutes. Serve slightly warm.


Rate or Review

Reviews (2 reviews)

  • User avater
    TheMomChef | 07/13/2011

    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

  • nharris | 11/16/2009

    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.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.