Citrus Custard Tarts with Caramelized Figs - flour

Method

• In a food processor, pulse together the flour, sugar and salt.
• Add the butter and lemon zest and pulse until the mixture resembles coarse meal.
• Add the milk and pulse just until combined.
• Transfer the dough to a lightly floured work surface and gently knead until smooth.
• Divide the dough in half and pat each half into a smooth disk.
• Wrap in plastic and refrigerate until chilled, about 1 hour.
• Arrange eight 4 1/2-inch fluted tart pans with removable bottoms on a baking sheet.
• Divide 1 disk of dough into 4 equal pieces and roll each piece out to a 6 1/2-inch round.
• Fit each round into a tart pan, pressing it into the side and trim the overhang.
• Repeat with the remaining dough and tart pans.
• Refrigerate the tart shells for 30 minutes.
• Preheat the oven to 375.
• Line each tart shell with foil and fill with pie weights or dried beans.
• Bake for about 25 minutes, or until the edges are lightly golden.
• Remove the foil and weights and bake for about 7 minutes longer, or until the pastry bottoms are golden.
• Let cool.
• In a double boiler or heatproof bowl set over a saucepan of simmering water, whisk the citrus juice together with the eggs and 1/2 cup of the sugar until blended.
• Cook, stirring constantly with a wooden spoon, until the custard is smooth and thick, 10 to 12 minutes; do not let it boil.
• Remove from the heat and stir in the butter.
• Strain the custard into a bowl and stir in the citrus zests.
• Divide the custard among the tart shells and let cool completely.
• Cover with a sheet of wax paper and refrigerate overnight.
• Remove the tarts from the pans and arrange the figs on top.
• In a small saucepan, cook the remaining 1/2 cup of sugar with the water over moderate heat, stirring occasionally, until the sugar is dissolved and the syrup is slightly thickened, about 5 minutes; let cool.
• Brush the syrup over the figs and serve.