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Fig Cream Pie Recipe

Fig Cream Pie Recipe

Learn how to make this homemade Fig Cream Pie with a buttery shortcrust pastry, silky vanilla pastry cream, and caramelized honey-glazed figs. The best combination of crisp, creamy, and fruity textures in one spectacular dessert - perfect for entertaining or special occasions!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced fig cream pie, revealing a golden brown, flaky crust filled with pale yellow vanilla pastry cream and topped with a stunning arrangement of fresh and caramelized figs in various purple and green hues. The cross-section shows distinct layers of crisp pastry, smooth custard, and fruit. Soft natural light streams across the scene, highlighting the glossy, caramelized fig topping and the delicate dusting of powdered sugar. The pie rests on a vintage ceramic cake stand surrounded by scattered fresh figs, fig leaves, and sprigs of thyme, with honey drizzles catching the light beautifully.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the pastry cream:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">40g cornflour</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">For the fig topping:</li><li class="ingredients-single-item">8-10 fresh figs, sliced</li><li class="ingredients-single-item">60ml honey</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">½ tsp cinnamon</li><li class="ingredients-single-item">Pinch of sea salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice for blind baking</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Medium saucepan</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour, salt, and cold cubed butter in a food processor and pulse until the mixture resembles fine breadcrumbs. This creates a flaky texture by keeping the butter in small pieces throughout the dough. Alternatively, rub the butter into the flour using your fingertips, working quickly to keep the ingredients cold.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the sugar, egg yolk, and 2 tablespoons of ice-cold water. Pulse or mix gently until the dough just begins to come together (adding the extra tablespoon of water only if needed). The dough should hold together when pressed but shouldn't be sticky. Cold ingredients and minimal handling prevent the gluten in the flour from developing too much, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This relaxes the gluten and firms up the butter, which is crucial for a flaky texture. Meanwhile, preheat your oven to 180°C (160°C fan/gas mark 4).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll out the chilled dough on a lightly floured surface to about 3mm thickness and large enough to line your tart tin. Carefully transfer the dough to the tin, pressing it gently into the corners without stretching. Trim the excess, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-8 minutes until the pastry is golden and crisp. The initial blind baking with weights prevents the pastry from puffing up, while the final bake without weights ensures the base is fully cooked and not soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry cools, prepare the pastry cream. In a medium saucepan, heat the milk with the vanilla seeds and pod (or extract) until just below boiling point. Remove from heat and let the vanilla infuse for 5 minutes before removing the pod.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the egg yolks and sugar until pale and creamy. Add the cornflour and whisk until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. This technique, called tempering, slowly raises the temperature of the eggs without cooking them.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens and comes to a gentle boil. Continue cooking for 1-2 minutes after it thickens to ensure the cornflour is fully cooked. The cream will be thick enough when it coats the back of a spoon and a finger drawn through leaves a clear path.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and whisk in the butter until melted and incorporated. Transfer to a clean bowl, cover with cling film pressed directly onto the surface (to prevent a skin forming), and allow to cool completely. You can speed this up by placing the bowl in an ice bath if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the fig topping, cut most of the figs into quarters or slices, reserving a few for decoration. In a small saucepan, combine the honey, lemon juice, cinnamon, and salt. Bring to a simmer over medium heat and cook for 2-3 minutes until slightly reduced and syrupy.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Add the sliced figs to the honey mixture and gently toss to coat. Cook for just 1-2 minutes to slightly soften and caramelize the figs without breaking them down completely. The goal is to enhance their natural sweetness while maintaining their shape. Remove from heat and allow to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>To assemble the pie, whisk the cooled pastry cream until smooth, then spread evenly into the baked pastry case. Arrange the caramelized figs on top in a decorative pattern, then slice the reserved fresh figs and arrange them artfully among the caramelized ones. The contrast between cooked and fresh figs creates visual appeal and textural variety.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Drizzle the remaining honey syrup over the arranged figs. Chill the pie for at least 2 hours to allow the pastry cream to set completely. This patience ensures clean slices when serving. The pie is best enjoyed the same day but will keep refrigerated for up to 2 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Fig Cream Pie Recipe?

This pie requires pastry ingredients (flour, butter, sugar, egg yolk), pastry cream components (milk, vanilla, sugar, egg yolks, cornflour, butter), and fig topping elements (fresh figs, honey, lemon juice, cinnamon, salt). Everything combines to create a luscious dessert with crisp, creamy, and fruity textures.

How to cook Fig Cream Pie Recipe at home?

Learn how to cook Fig Cream Pie Recipe by following three main components: first blind bake a buttery shortcrust pastry, then prepare a silky vanilla pastry cream that needs to be cooled completely, and finally arrange caramelized honey-glazed figs in a decorative pattern on top. Chill for at least 2 hours before serving to allow the cream to set properly.

Can I use dried figs instead of fresh ones for this cream pie?

While fresh figs provide the best texture and visual appeal, you can substitute with dried figs if necessary. Rehydrate them in warm water for 20-30 minutes until plump, then pat dry before caramelizing. The flavour will be more concentrated but you'll miss some of the fresh fruit's delicate texture.

What's the secret to achieving a silky smooth pastry cream without lumps?

The key is proper tempering - gradually add hot milk to your egg mixture while whisking constantly. Then strain the mixture through a fine sieve before cooking. When cooking, whisk continuously and maintain medium heat. Remove from heat immediately when thickened and incorporate butter while still warm.

How can I prevent a soggy bottom on my fig tart?

Ensure thorough blind baking of your pastry case until golden and completely dry. Allow it to cool completely before adding filling. A thin layer of melted white chocolate brushed onto the cooled pastry base creates a moisture barrier. Finally, ensure your pastry cream is fully cooled before assembly.

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Cook for just 1-2 minutes to slightly soften and caramelize the figs without breaking them down completely. The goal is to enhance their natural sweetness while maintaining their shape. Remove from heat and allow to cool." }, { "@type": "HowToStep", "name": "Assemble Pie", "text": "To assemble the pie, whisk the cooled pastry cream until smooth, then spread evenly into the baked pastry case. Arrange the caramelized figs on top in a decorative pattern, then slice the reserved fresh figs and arrange them artfully among the caramelized ones. The contrast between cooked and fresh figs creates visual appeal and textural variety." }, { "@type": "HowToStep", "name": "Finish and Chill", "text": "Drizzle the remaining honey syrup over the arranged figs. Chill the pie for at least 2 hours to allow the pastry cream to set completely. This patience ensures clean slices when serving. The pie is best enjoyed the same day but will keep refrigerated for up to 2 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sofia Mendoza", "datePublished": "2024-06-01", "reviewBody": "Perfect balance of sweet and tangy! The pastry cream was silky smooth and the caramelized figs were absolutely divine. This pie impressed everyone at our family gathering.", "name": "Divine Fig Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-05-28", "reviewBody": "Dinner guests raved about this dessert! The detailed instructions made the process manageable, and the presentation was stunning. The honey-lemon glaze really elevates the fresh figs.", "name": "Showstopping Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anya Petrov", "datePublished": "2024-05-25", "reviewBody": "Worth every minute of effort! The combination of crisp pastry, creamy filling and juicy figs is heavenly. I'll definitely be making this again when figs are in season.", "name": "Exceptional Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ibrahim Nassar", "datePublished": "2024-06-03", "reviewBody": "Easier than it looks! As an amateur baker I was intimidated, but the instructions were clear and the results were professional. 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