The silky smooth, pastry cream with a slightly spicy note from ginger pairs beautifully with fresh, late-summer figs or other juicy fall fruits such as sliced pears and persimmons. The cookie-like crust has a great nutty flavor and texture from the cornmeal. There are many ways to enjoy figs, and this easy fig tart is guaranteed to become one of your favorite fall desserts. Follow these Test Kitchen tips to ensure success: The custard comes together quickly so have the butter and sieve ready to go before you start cooking -you don’t want to leave the custard in the hot pan for too long. Keep the plastic wrap as smooth as possible when you press it on the custard to avoid any wrinkle imprints. Don’t over-process the crust because you want it to be as short and tender as possible – it’s okay if it’s still a little crumbly because it’s a press-in crust. To get even edges, it helps to run a rolling pin over the top of the tart shell. Any excess crust can be used to patch the thinner areas.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.