Page 178 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Fresh Fig Tart

MAKES 1
(9- /23- )

-

. Fresh figs
have the added benefit of being simply gorgeous when split open.

FOR THE CRUST
Sweet Tart Dough (page 30) ½ batch

FOR THE FILLING
buttermilk ½ cup 120 ml

heavy cream ½ cup 120 ml

honey ¼ cup 60 ml
egg yolks 3
cornstarch 2 tablespoons 16 g

zest of 1 lemon

salt pinch
FOR THE ASSEMBLY

fresh mission figs, cut in 15
half

Procedure for the crust

1
. Preheat the oven to 350°F (175°C). Line a 9-inch (23-cm) tart pan
with the dough, dock the bottom, and freeze for 20 minutes.
2

. Line the crust with parchment and fill with pie weights. Bake for 15
minutes. Remove the pie weights and parchment and bake the
crust for 15 to 20 minutes more, or just until it is golden brown and
baked through.

Procedure for the filling