Equipment
* optional
Ingredients
Spiced Cookie Crust
- 180 g all-purpose flour
- 30 g granulated sugar
- 30 g light brown sugar
- 3 g ground cinnamon
- 2 g ground ginger
- 2 g fine sea salt
- 115 g unsalted butter, cold and cubed
- 1 egg yolk
Orange Caramel Sauce
- 200 g granulated sugar
- 60 ml water
- 120 ml heavy cream, warmed
- 60 ml fresh orange juice, strained and warmed
- 5 g orange zest, finely grated
- 60 g unsalted butter, room temperature, cubed
- 3 g flaky sea salt
Fresh Topping
- 250 g fresh figs, stemmed and quartered
- 150 g fresh blackberries, washed and dried
Nutrition (per serving)
Method
Preheat your oven to 175 C (350 F). Lightly grease the 23cm tart pan.
In a food processor, pulse the all-purpose flour, granulated sugar, brown sugar, cinnamon, ginger, and fine sea salt until combined. Add the cold cubed butter and pulse until the mixture resembles coarse meal.
Add the egg yolk and pulse a few more times until the dough just begins to clump together. Do not overmix.
Press the dough evenly into the bottom and up the sides of the tart pan. Prick the bottom lightly with a fork and chill in the freezer for 15 minutes.
Line the chilled crust with parchment paper and fill with pie weights. Bake at 175 C (350 F) for 15 minutes. Remove the weights and parchment, then bake for another 10 to 12 minutes until deeply golden brown. Let cool completely.
In a heavy-bottomed saucepan, combine the 200g of granulated sugar and 60ml of water. Swirl gently to moisten the sugar. Cook over medium-high heat without stirring until the sugar dissolves and turns a deep amber color.
Remove the saucepan from the heat immediately. Carefully and slowly whisk in the warm heavy cream and warm orange juice. The mixture will bubble up violently.
Return the pan to low heat and whisk constantly for 1 minute to dissolve any hardened caramel bits. Remove from heat and stir in the cubed butter, orange zest, and flaky sea salt until smooth and glossy.
Pour the warm orange caramel directly into the cooled tart crust. Transfer the tart to the refrigerator and chill for at least 2 hours until the caramel is firmly set.
Once the caramel is set, arrange the quartered fresh figs and whole blackberries decoratively over the surface of the tart. Serve chilled or at cool room temperature.
Chef's Notes
- Warming your cream and orange juice before deglazing the caramel is crucial. Cold liquids will cause the molten sugar to splatter dangerously and seize into rock-hard chunks.
- Do not stir the sugar and water while it boils. Stirring encourages crystallization. Instead, gently swirl the pan by the handle if you notice uneven browning.
- The spices in the crust can be adjusted to match seasonal availability. A pinch of ground cardamom pairs beautifully with both the figs and the orange profile.
- Ensure your figs are ripe but still slightly firm; overripe figs will leak excessive moisture onto the caramel surface and dilute the flavor.
Storage
Refrigerator: 3 days — Keep loosely covered to prevent the fruit from becoming overly soggy.
