Brûlée Fig and Custard Tarts

Brûlée Fig and Custard Tart | Butter Baking

We’re just riding on the end of fig season here, and I thought I’d make use of the last figs from our tree with a little brûlée tart.

Brûlée Fig and Custard Tart | Butter Baking

This tart is different from ones I’ve made in the past, as it uses a different pastry, one called sable breton.

Brûlée Fig and Custard Tart | Butter Baking

The pastry originates in Brittany, and through the addition of baking powder, is like an aerated shortbread.

Brûlée Fig and Custard Tart | Butter Baking

It forms a thicker, puffier tart base, verging on a cake, but one that is still buttery and crumbly. It’s then topped with filling – in this case, dollops of creamy creme patisserie and brûléed figs.

Brûlée Fig and Custard Tart | Butter Baking

It’s such a lovely dessert and takes no time to put together.

Brûlée Fig and Custard Tart | Butter Baking

The pastry cream can be made the night before, the sable breton needs no resting so it can be whipped up quite quickly, then the figs can be brûléed and the tart can be arranged in minutes. Easy! X

Brûlée Fig and Custard Tart | Butter Baking

  • You'll need a single recipe of pastry cream from the blog (link found below the recipe). Make ahead and chill. Stir well before using to soften.
  • 80g egg yolks (approx. 4)
  • 175g caster sugar
  • 160g unsalted butter, softened
  • 220g plain flour
  • 7g baking powder
  • Pinch of salt
  • 6 figs
  • Raw sugar, for the brûlée
  • Icing sugar, for dusting
  1. Preheat the oven to 165 C (320 F).
  2. Butter and flour 6 individual tart tins (I used bottomless rings).
  3. Beat the butter with a wooden spoon until creamy. Set aside.
  4. Using a stand mixer fitted with whisk attachment, beat the egg yolks on a high speed.
  5. Add the sugar all at once and beat until pale and creamy.
  6. Turn the mixer to a low speed and add a quarter of the butter at a time, beating until incorporated after each addition.
  7. Turn off the mixer. Sift the flour and baking powder over the butter mixture and fold in slowly with a spatula, until just incorporated.
  8. Bring the dough together with your hands, gently, and divide among the tart cases.
  9. Press the pastry into the bases and up the sides of the tart cases.
  10. Bake for 15 - 20 minutes, until puffed and golden.
  11. Remove from the oven and allow to cool.
  12. Use a piping bag fitted with a round nozzle to dot the pastry cream over the sable breton bases.
  13. Quarter the figs, sprinkle with raw sugar and use a blowtorch or grill (broiler) to brûlée them. Arrange them over the tart.
  14. Dust with icing sugar to serve. Makes 6 tarts.
  15. Happy baking!

Find the pastry cream recipe here, adapted from Flour.
Sable breton recipe adapted from Philippa Sibley.

11 Thoughts on “Brûlée Fig and Custard Tarts

  1. These are so pretty!

  2. These are beautiful Natasha, I absolutely love figs :-)

  3. I’m kind of a fig maniac and would so love to have a tree! There are fig trees here in Seattle but most of them never ripen…it’s so sad! I’ve been known to go to great lengths to pinch a ripe one from neighborhood trees that stick over fences…hah!
    I’m sure I could come up with a version with dried figs though, and that would go just great with the pastry cream and sable.

  4. These look divine. Absolutely beautiful

  5. Pingback: Strawberry and Cream Tarts | Butter Baking

  6. Nicole on August 11, 2014 at 3:40 pm said:

    Since figs are not in season at the moment, could you please give me some ideas on what I could use instead?

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