Fig Cake

Steps

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1. 1
   Roll out your chosen pastry dough into a disc approximately 3 mm thick.
   ▶ ≈0:24
2. 2
   Place the pastry into a fluted brioche tart mold (or any tart pan). To prevent shrinkage, blind bake at 190°C (390°F) for 10 minutes.
   ▶ ≈0:30
3. 3
   Remove the tart shell from the oven, trim away excess pastry from the edges, and set aside.
   ▶ ≈0:48
4. 4
   Blend together eggs, milk, heavy cream, powdered sugar, almond meal, flour, salt, and vanilla extract to create the cake filling.
   ▶ ≈0:54
5. 5
   Cut fresh figs in half or quarter them, then combine with some of the preserve.
   ▶ ≈1:00
6. 6
   Pour some of the cake filling into the blind-baked tart shell, add the fig and preserve mixture, then top with the remaining filling.
   ▶ ≈1:08
7. 7
   Bake at 180°C (350°F) for approximately 40 minutes until set.
   ▶ ≈1:15
8. 8
   Remove from the oven, demold and flip the cake upside down to cool completely.
   ▶ ≈1:21
9. 9
   Chill the cake for about an hour before serving. Top with additional preserve and fresh fig wedges to finish.
   ▶ ≈1:28