This is definitely a great recipe and I thought I'd share it with you all!
Rosanna Jolis's Fig Tart with Pink Peppercorn Glaze
from The Martha Stewart Cookbook
makes one 11-inch tart
1 cup milk
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 egg yolks, lightly beaten
2 teaspoons vanilla extract
2 tablespoons unsalted butter
1 cup fig purée (English fig jam)
2 to 3 tablespoons water
1 tablespoon crushed pink peppercorns (we couldn't find any and I just used a little cracked black pepper, less than a teaspoon - I think it's stronger than pink peppercorns)
1 11-inch Pate Brisée tart shell (fine the recipe in this blog post), prebaked and cooled (or simply use your favorite pie crust)
12 ripe fresh figs, quartered (or more if you have small figs like we do)
To make the pastry cream, heat the milk in a heavy saucepan until hot but not boiling. Combine the sugar, flour, and salt in a mixing bowl, and slowly stir in the hot milk. Pour this mixture back into the saucepan and bring to a boil over low heat, stirring constantly. Cook the mixture until smooth and very thick.
Off the heat, beat in the egg yolks, one quarter at a time. Return the mixture to the heat and boil for about a minute, stirring vigorously. Remove from the heat and continue to beat until the mixture cools slightly. Stir in the vanilla and butter, blending thoroughly. Cover the pastry cream with plastic wrap, directly touching its surface and let it cool completely.
To make the glaze, put the fig purée in a saucepan over low heat and add just enough water to reach spreading consistency. Stir in the peppercorns and heat briefly.
To assemble the tart, stir 1 tablespoon of the glaze into the cooled pastry cream, for flavor, and spoon the cream evenly into the bottom of the tart shell. Arrange the quartered figs in concentric circles on top, and drizzle the remaining warm glaze over the figs. Refrigerate until ready to serve.
Oh, so very good!