Fig almond-custard tart from The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden by Alice Waters

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe appears in the book as a variation of "Apricot almond-custard tart."

  • TonyInSeattle on July 31, 2019

    This tart was phenomenal. And the sweet tart dough recipe used for it was super tender, easy to work with, and delicious. There are several fruit variations listed with the recipe. This could easily be the starting recipe for so many fruit variations when they are in season. The almond flavor from the almond flour is light. You could up it a little with a splash of almond extract. I wouldn’t put much, though. Make sure the custard is not poured higher than the tart edge. The batter is a little thick (like sour cream maybe) and it’s easy to think you can pile it on. But it’ll “melt” and run off the edges if you do.

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