Fresh Fig Tart

1

In a bowl, whisk together the flour, cornstarch, and salt

Add the cold butter and mix with your fingers until it forms a crumbly mixture

Add the confectioner's sugar and vanilla extract (or almond extract)

Mix in the cold water gradually to form a smooth dough that doesn't stick to your hands

2

Wrap the dough in plastic wrap and refrigerate for 30 minutes

3

Preheat the oven to 350°F

Roll out the dough and line a tart pan with it, pressing it into the corners

Cover the dough with parchment paper and fill the cavity with dried beans

Bake the crust for 10 minutes to pre-bake it

Remove the parchment paper and beans and reserve the crust in the tart pan

Filling

1

In a bowl, whisk together the egg, heavy cream, vanilla extract (or almond extract), honey, and flour

Cut off the stems of the figs and cut each one in half

Reserve the figs

2

Spread the confectioner's sugar over the pre-baked crust

Place the figs on top

3

Drizzle with the heavy cream and bake for an additional 30 minutes, or until the filling and surface are golden brown and crispy

4

Let the tart cool for 10 minutes before removing it from the pan

Dust with confectioner's sugar

Serve warm or chilled, accompanied by ice cream.