|I served this with a bit of crème fraiche (which it didn't need) that I had on hand.|
I love fresh figs! I've had them almost every morning for breakfast for the past two weeks. I just eat them straight... sans balsamic vinegar, honey, goat cheese ....prosciutto.
This weekend I thought I'd try them in a tart. I toyed with the idea of a fig tart with goat cheese and salted caramel sauce...but in the end I decided on figs nestled in a browned butter and sour cream custard, sprinkled very lightly with cinnamon, brown sugar... and a touch of lemon zest.. heaven!
This tart was very good. The flavour of the figs were pronounced.. you could make out the browned butter with just a hint of cinnamon and lemon ... and the whole dessert was not too sweet. I might make it again next year.. that is if there's enough figs left after enjoying them, just as they are.
1 9" unbaked pie crust
3 tbsp butter
3 tbsp brown sugar
1/2 cup sour cream
1 large egg
2 tsp cornstarch
1 pint fresh mission figs, washed and cut in half or quarters
1/8 tsp cinnamon
1/4 tsp fresh lemon zest
Preheat oven to 425° F. Press the pie crust into a 9 inch tart pan. Set aside.
Brown the butter carefully. taking care it doesn't burn in a small pan. Set aside to cool.
Whisk together the browned butter, 2 tablespoons brown sugar (reserving one tablespoon), sour cream, egg and cornstarch in a small bowl. Pour this mixture into the tart shell.
Arrange the cut figs in one layer over the custard.
Combine the remaining tablespoon of sugar with the cinnamon, and sprinkle this over the figs. Sprinkle the lemon zest over the figs too.
Bake for about 10 minutes, then reduce the heat to 350° F and bake an additional 30-35 minutes, or until the custard has puffed up and browned.