was is to post only once a week. Quality over quantity, time is precious, and all that. But →→→ FRESH FIG & LEMON CREAM TART.
Friends, I made this tart in July. I made the lemon cream and the tart shell and put those two together. Then I bought figs at my farmer’s market and then… I ate them all. Just… ate them all, one at a time. So I took a long walk to Whole Foods the next day in search of more beautiful figs.
I took all these beautiful Fig & Lemon Tart photos, but then I had no blog to share them on and I figured I would save them for next year. For a whole year! A whole year?! Yeah, right. I mean, this is a lot of photos for me to save for a YEAR.
Turns out, there is a late fig season. Figs are in season in June and then again in August and September and maybe just a teensy bit into October if we are crossing our fingers and praying to the fig gods.
I organized a farmer’s market for work — happening today — and I
ordered demanded that figs be sold. At the time of publishing, the story’s still out on whether or not those figs turned up and what sort of shape they’re in. I’ll write in an update soon.
And if they’re in shape and you also happen to find some in shape fresh figs, first make a Fig & Mushroom Barbecue Pizza (uh, YUM) and then wash it down with Fresh Fig & Lemon Cream Tart.
Fresh Fig & Lemon Cream Tart
- 1 Pillsbury Refrigerated Pie Crust
- Juice from 5 lemons
- 3 large eggs at room temperature
- 1 large egg yolk at room temperature
- 3/4 cup granulated sugar
- Pinch salt
- 1 cup cold unsalted butter cut into 1-inch cubes
- 1 pint ripe figs sliced
Unroll the pie crust and press into a 9-inch tart pan. Cook crust according to package instructions.
For the lemon cream filling, prepare a double boiler. Pour 2 inches of water into deep, heavy-bottomed saucepan. Place over medium heat, and bring the water to a simmer. In a heat-safe bowl, combine lemon juice, whole eggs, egg, yolk, sugar, and salt. Place bowl over the saucepan of simmering water, ensuring that the bottom of the bowl does not touch the water. Whisk until the mixture becomes very thick, about 10-12 minutes. You must whisk constantly or the sugar will cook the yolks!
Remove the bowl from the heat and let cool on a wire rack, stirring gently from time to time to release the heat. While the mixture is still warm, use an immersion blender to blend the butter a few cubes at a time into the lemon curd. As you add more butter, the cream will start to turn into a pale yellow with take on a thick, opaque texture.
Once the butter has been fully incorporated, cover the surface of the lemon cream with a layer of plastic wrap and transfer to the refrigerator to chill for 1 to 2 hours before serving. It will continue to thicken as it chills.
Once the lemon cream has chilled, spread it evenly into the prepared crust. Decorate with sliced figs and serve immediately.