We made this fig and blueberry tart right before we left for our annual Northwest trip and never got around to posting the recipe. Better late than never! The beauty of fruit tarts is that with a basic recipe, you can top it with whatever fruits are in season. Blueberries, figs and these beautiful edible flowers were the inspiration over the summer. Admittedly, there isn’t as big a selection of in-season fruits during the winter, but we plan on making these tarts again and experimenting with persimmons, pears, dried fruits, almonds and maybe even some citrus.
Fresh Fig & Blueberry Tart (Makes one 9-inch Tart)
Cornmeal Tart Dough:
1-1/4 cups flour
3 Tablespoons cornmeal
1 egg yolk
1-1/2 Tablespoons Heavy Cream
6 Tablespoons butter, at room temperature
3 Tablespoons Sugar
Pastry Cream Tart Filling:
2 cups milk
1 Tahitian vanilla bean, split in half
1/2 cup sugar
1/3 cup cornstarch
1 egg yolk
Sliced Fresh Figs
First, we bake the tart shell. Place all the ingredients for the dough in an electric mixer fitted with a paddle attachment. Mix on low speed just until all the ingredients come together. Form the dough into a disc and refrigerate for a few minutes before rolling.
Preheat the oven to 350°F. Roll the dough to 1/8-inch thickness until it’s large enough to cover your tart pan. Lay the rolled dough in your tart pan making sure to press the dough into the corners all around the bottom. Lay a parchment paper circle in the tart pan and fill with uncooked rice, beans, or other pie weights (this is called “blind baking”). Bake in the preheated oven for 20-30 minutes until the sides of the tart crust are beginning to turn golden. Take it out of the oven and lift the parchment paper out of the tart along with the pie weights (you can save them for another use). Return it to the oven and bake for another 10 minutes or until the tart shell is fully cooked and golden throughout. Remove from the oven and set aside while you prepare the filling.
For the filling, put the milk and vanilla bean in a medium saucepan and bring to a simmer oven medium-high heat. Whisk the remaining ingredients for the filling together in a large heat-proof bowl. Slowly pour all of the hot milk into the egg mixture while continuing to whisk (this is called “tempering”). Return the mixture to the saucepan, reduce the heat to medium and continue to cook until thick, whisking constantly. Pour it into the cooled tart shell and spread evenly.
Put the toppings on top of the pastry cream filling while it’s still warm. Arrange the figs and blueberries on top, pressing down slightly so they are firmly in place. Refrigerate the finished tart for at least an hour before slicing.