Apple And Fig Custard Recipes

FIG AND CUSTARD TART

Steps:

• For Pastry Dough:
• In a small bowl, whisk together egg yolk, water and vanilla extract; set aside.
• In a large bowl, stir together the flour, sugar and salt. Using two knives or a pastry cutter, cut the butter into the flour mixture until the texture resembles breadcrumbs. Add the egg mixture and mix with a fork until the dough sticks together.
• Place the dough on a work surface, shape into a ball and flatten into a disk. Wrap in plastic and chill in the refrigerator for about 30 minutes.
• For Vanilla Pastry Cream:
• Meanwhile, using an electric mixer set on medium speed, beat sugar, cornstarch, flour and egg yolks together until thick and pale, about 3 minutes.
• In a saucepan over medium heat, bring the milk and vanilla to a simmer. While stirring, pour half of the hot milk into the sugar mixture, stirring to blend. Pour the sugar and milk mixture into the pan with the remaining milk. Cook over medium-low heat, stirring constantly, until the mixture thickens and bubbles appear on the surface. Scrape the sides and bottom of the pan frequently to prevent scorching. Pour the thickened pastry cream into a bowl; cover the surface with parchment or waxed paper. Allow to cool to room temperature, then chill in the refrigerator for at least one hour.
• To Assemble:
• Preheat oven to 400ºF / 200ºC
• Lightly flour a work surface, roll out the pastry dough into an 11-inch round. Transfer dough to a 9-inch tart pan or dish. Trim excess dough so the edges are flush with the rim of the pan. Line the pastry shell with parchment paper and fill with pie weighs (rice or beans) and bake for 5 minutes. Reduce oven temperature to 350ºF / 180ºC. Remove pie weights and parchment. Poke holes in the bottom of the crust with a fork. Bake until pastry is golden, about 15 to 20 minutes longer. Transfer to a wire rack and cool for at least 1 hour.
• Preheat oven broiler to high heat.
• Spoon the vanilla pastry cream into the crust. Arrange sliced figs on top. Place tart under the broiler for 4 to 5 minutes, watching carefully. Dust with confectioners' sugar prior to serving. Serve.

APPLE AND FIG CUSTARD RECIPE

Steps:

• Place rack in top third of oven; preheat to 450°F. Butter a shallow 2-qt. baking dish and sprinkle with demerara sugar. Combine granulated sugar and zest in a medium bowl. Scrape in seeds from vanilla bean; save pod for another use. Massage zest and seeds into sugar with your fingers until mixture is very fragrant.
• Blend eggs in a blender until very frothy, about 1 minute. With motor running, gradually stream in milk, then brandy. Add sugar mixture, crème fraîche, flour, and 1 tsp. salt and blend just until smooth. Let custard rest while you roast the apples.
• Cook remaining 4 Tbsp. butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (do not let it burn), about 5 minutes. Remove from heat and add apples, a pinch of salt, and remaining 2 Tbsp. demerara sugar and toss to coat.
• Arrange apples in a single layer on a rimmed baking sheet. Roast in oven, tossing halfway through, until caramelized and tender, 25-30 minutes. Let apples sit until they are cool enough to handle but still warm (otherwise they'll stick), then arrange in prepared dish, reserving a few slices for placing on top. Add figs, reserving a few for on top. Place dish on a rimmed baking sheet and carefully pour custard over fruit. Arrange reserved apple slices and figs on top. Reduce oven temperature to 375°F and bake custard until golden and center is firm, 30-35 minutes. Let cool slightly before serving.
• Custard can be blended 1 day ahead. Cover and chill. Bring to room temperature and mix gently before pouring over fruit.