Figgy Vanilla Bean Tart

I made a figgy tart. A friend of my mom gave her some figs (and I got some more today!) so I made a tart. It is pretty much the same recipe as the stone fruit tart but it somehow came out tasting totally different. First it was all vanilla and no almond, and also the layer of cream filling is much thicker since the figs seemed to take up less room than the stone fruit, so it tastes more custardy. I love how just a few slight changes in the recipe made it completely different. 

figgy vanilla bean tart

Crust
8 tbsp (114g) butter, melted & cooled
1/2 cup (100g) sugar
1/2 tsp vanilla extract
1/2 tsp salt
1 1/2 cups (187g) flour + more for sprinkling

Filling
1/2 cup (118ml) heavy cream
1 egg
1 tsp vanilla bean paste
2 tbsp honey
2 tbsp flour
4 figs, sliced

Oven 350. Butter two 6 inch tart pans.
For the crust, mix butter & sugar. Add in 
all remaining ingredients. Divide evenly 
amoung pans, press into sides & bottom. Place
on baking sheet & bake for 12-15 minutes. 
Crust should be puffed & slightly golden.
Let cool slightly, then sprinkle with flour
to prevent it from getting soggy.
For the filling, whisk cream & egg. Add in 
vanilla & honey, then flour. Pour into 
crusts. Gently place the fig slices atop the
filling. Bake for 30 minutes, until edges of 
filling are lightly browned. Let cool 
completely.
Yields two 6 inch tarts.

 

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