FigTart with orange custard
I love this tart. It highlights the flavors of the season, but it’s not too sweet or rich. And it’s almost foolproof to make.
1 uncooked pie crust
1 pint fresh figs, stemmed and cut in half lengthwise Zest of 1 orange
1/2 cup sour cream
1/2 cup milk
1 beaten egg
2 tablespoons brown sugar
Preheat oven to 425 degrees.
Fit the pie crust into a tart pan with removable bottom. Line it with foil, and fill with pie weights. Place in oven and bake for 12-15 minutes. Remove from oven and place on a cooling rack. Cool for 15 minutes, and remove the foil and the pie weights.
Reduce oven to 375 degrees.
In a mixing bowl, whisk together the sour cream, the milk, the egg, the brown sugar and the orange zest. With a rubber spatula, evenly spread the mixture in the bottom of the pre-baked tart shell. Place the figs closely together, cut side up, on the custard.
Return to oven and bake for 30 minutes, until the figs are cooked and the custard is set and lightly browned.
Remove from tart pan, and slide onto a serving plate. Serve warm or cold with whipped cream or ice cream.
Makes 6-8 slices.