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.

The Taos News - - IN THE KITCHEN -

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.

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