Sunday, August 28, 2011

Browned Butter Fig Tart

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.

Figs have been plentiful this year. I still haven't replaced the tree I lost last year to frost, but they have been available at the market at reasonable prices, so I have been returning home with two or three baskets every week.

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.

Remove from oven and allow to cool before serving.

6 comments:

Sue/the view from great island said...

This looks too good to eat. I love how figs come in such a variety of colors, shapes and sizes. We like them raw on our cheese plates, and my daughter makes a caramelized onion, goat cheese, fig and balsamic pizza which is great. Your custard seems like it might be good with other fruit toppings, as well.

S.A. said...

Figs always spoil on me before I get the chance to use them :(

*^_^* said...

Delightful! Yummy! Wow!

Alpana said...

Came across your blog today .........this looks intoxicating.
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Francis-Olive said...

wowza, this looks too good!

Gerlinde in Dallas said...

Thanks!

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