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.
This tart is different from ones I’ve made in the past, as it uses a different pastry, one called sable breton.
The pastry originates in Brittany, and through the addition of baking powder, is like an aerated shortbread.
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.
It’s such a lovely dessert and takes no time to put together.
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
- FOR THE PASTRY CREAM
- 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.
- FOR THE SABLE BRETON
- 80g egg yolks (approx. 4)
- 175g caster sugar
- 160g unsalted butter, softened
- 220g plain flour
- 7g baking powder
- Pinch of salt
- TO FINISH THE TART
- 6 figs
- Raw sugar, for the brûlée
- Icing sugar, for dusting
- Preheat the oven to 165 C (320 F).
- Butter and flour 6 individual tart tins (I used bottomless rings).
- Beat the butter with a wooden spoon until creamy. Set aside.
- Using a stand mixer fitted with whisk attachment, beat the egg yolks on a high speed.
- Add the sugar all at once and beat until pale and creamy.
- Turn the mixer to a low speed and add a quarter of the butter at a time, beating until incorporated after each addition.
- Turn off the mixer. Sift the flour and baking powder over the butter mixture and fold in slowly with a spatula, until just incorporated.
- Bring the dough together with your hands, gently, and divide among the tart cases.
- Press the pastry into the bases and up the sides of the tart cases.
- Bake for 15 - 20 minutes, until puffed and golden.
- Remove from the oven and allow to cool.
- Use a piping bag fitted with a round nozzle to dot the pastry cream over the sable breton bases.
- Quarter the figs, sprinkle with raw sugar and use a blowtorch or grill (broiler) to brûlée them. Arrange them over the tart.
- Dust with icing sugar to serve. Makes 6 tarts.
- Happy baking!
Find the pastry cream recipe here, adapted from Flour.
Sable breton recipe adapted from Philippa Sibley.