When experiments in the kitchen end up like this amazing tart, all I can say is – you have to try it as soon as possible! Really! It is luxurious and creamy, and as many other my recipes is very easy to prepare, especially if you already have a ready shortcrust pastry in your fridge or freezer! Preferably homemade.. Seriously, don’t go out and buy ready pastry. Do try to prepare it yourself, at least once and you will see how easy it is. 😀 Have a look at my unsweetened pastry recipe here (super tasty quiches).
The tender custard-ish filling was done in almost no time. Simple and unbelievably good! Of course it’s hard to get fresh figs, so I do think you can substitute with dried ones, but then reduce the sugar.
Sweet and tender fruits, rich and flaky crust – all these words make my mouth water!
What you need is to get ingredients and follow instructions. Very easy recipe, believe me. And don’t forget to stand back and admire this beautiful tart before enjoying! 😉
For 20cm baking tin
*Substitute with orange juice or simply omit.
Unsweeten or sweet shortcrust pastry, any one you like/have.
10-11 medium-size dates
3 fresh figs
1 tbsp orange liqueur or cognac*
2 large eggs
80g brown sugar
250ml creme fraiche (30%)
1 tsp vanilla extract
a pinch of freshly grated nutmeg
- Line the baking tin with baking paper if need. Otherwise, roll out the pastry to fit the tin. Prick the pastry base with a fork and chill in the fridge for 15-20 minutes. If you have a time you can prebake the pastry base.
- Pit the dates, keeping them whole; cut figs; put both in a bowl and drizzle with liquor and leave to infuse for 15 minutes.
- Beat eggs with sugar.
- In another large mixing bowl, whisk creme fraiche with vanilla, nutmeg, add the egg mixture and whisk again.
- Arrange the dates and figs over the pastry. Pour over the batter. Sprinkle with almond flakes.
- Bake in preheated 180C oven for 20-25 minutes or until the centre is set. Leave to cool in a tin, then carefully take the tart out and serve.