Fig Tart Crust
1 cup whole wheat pastry flour
1 cup unbleached all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter, cold
1 tablespoon ground cardamom
1 tablespoons sugar
1/2 teaspoon salt
1/2 cup ice water
- Place all the dry ingredients in a food processor and pulse a few times to combine. Add the pieces of chilled butter, and pulse until the mixture looks like course meal. With the processor running slowly add the ice water a little at a time until the dough pulls away from the sides and balls up.
- Remove the dough from the bowl. Ball up then flatten. Wrap in plastic and chill at least one hour.
- Preheat the oven to 400 degrees. Roll the dough out onto a floured surface into a rectangle. Transfer to a sheet pan lined with parchment or sprayed with cooking spray. roll out longer than wider to about 1/4” thick. Fold the edges over 1/4-1/2” wide band, and pinch to flute. Brush the tart crust with an egg wash
- Bake 25 minutes. Remove and let cool to room temp.
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty
Honey-Vanilla Crème Pâtissière
2 cups whole milk
1/2 vanilla bean, split
5 ounces honey
1/8 teaspoon salt
5 large egg yolks
2 tablespoon flour
2 tablespoons cornstarch
- In a heavy bottom sauce pan begin scalding the milk along with the split vanilla bean. Bring to a simmer, then remove from heat.
- In another bowl combine the egg yolks, flour, cornstarch, and honey. Mix until completely smooth. Slowly add in the scalded milk (remove the vanilla bean) and mix. Return the mixture back to the sauce pan and begin cooking slowly on the stove. Stir constantly anti the mixture thickens to a full pudding. Remove from the heat.
- Pour the pastry cream into a fine mesh hand strainer over a clean bowl, and push through to remove any lumps. Cover the crème pat with plastic film, right on top to prevent a “skin” from forming. refrigerate and chill.
1 baked Fig Tart crust
1 batch Honey-Vanilla Crème Pâtissière
1 pound fresh figs, halved (I’m using Black Mission Figs)
- Fill evenly and smooth out the pastry cream onto the bottom of the pastry crust. Place in the fridge for thirty minutes to chill and firm up a bit.
- Lay out the halved figs decoratively on top of the cream. Overlap and pack in if needed. Cut Serve when ready as is, with a dusting of powdered sugar, or fresh whipped cream.