The figgy vanilla bean tart is a dessert that has been made many times over the years. It is a classic dessert and one of the most popular desserts in the world. The recipe for this dessert was first recorded in a cookbook published in 1673 by an unknown author, who called it “the Figgie” and wrote it down as “figgy taste”.
The recipe for this dessert is simple. It consists of two main ingredients – figs and vanilla beans. The ingredients are soaked overnight to soften them up so that they can be mashed together with sugar and egg yolks to form a sweet filling. The filling is then spread over a baked tart shell, which makes it extra special!
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 was 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
- 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
- 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 among pans, press into sides & bottom. Place on baking sheet & bake for 12-15 minutes.
The 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.