Fig-Papaya-Almond Margarita Tart

6 servings

CRUST

1 large egg yolk

1 Tbsp. heavy cream

1¹/₃ cups all-purpose flour plus more

6 Tbsp. sugar

¹/₄ tsp. salt

1 cup (2 sticks) chilled unsalted butter, diced, plus more

FILLING

6 Tbsp. half-and-half

2 Tbsp. plus ¹/₂ cup plus ¹/₃ cup sugar, divided

2 medium eggs

¹/₂ Tbsp. all-purpose flour

¹/₂ tsp. vanilla extract

³/₄ tsp. minced fresh rosemary

¹/₄ large Mexican papaya or ¹/₂ large Hawai'ian papaya, halved, seeded

14 Tbsp. (scant) slivered almonds

¹/₄ cup (¹/₂ stick) unsalted butter, room temperature

6 Tbsp. tequila blanco

6 oz. fresh Mission figs (about 6 medium), stemmed, quartered

4 fresh orchid blossoms (optional)

SPECIAL EQUIPMENT: Use a 10"-diameter tart pan with a removable bottom.

CRUST: Whisk egg yolk and cream in a small bowl. Mix 1¹/₃ cups flour, sugar, and salt in a stand mixer fitted with a paddle attachment. Add 1 cup butter; mix on low speed until coarse meal forms. Add egg mixture. Blend just until moist clumps form. Gather into a ball, flatten into a disk, wrap in plastic, and chill for 1 hour.

Butter tart pan. Roll out dough to 13" round on a lightly floured surface. Transfer to pan. Press onto bottom and up sides. Trim excess dough. Chill 30 minutes.

FILLING: Bring half-and-half to a simmer in a small saucepan. Whisk 2 Tbsp. sugar, 1 egg, and flour in a small bowl. Gradually whisk in half-and-half. Return to saucepan. Whisk constantly over medium heat 1 minute. Add ¹/₂ cup sugar and ¹/₂ cup water. Continue whisking constantly over medium heat until mixture thickens and boils, about 2 minutes. Transfer to a small bowl. Stir in vanilla and rosemary; let steep 15 minutes. Add ¹/₄ cup cold water. Set over a bowl of ice water; stir pastry cream until cold. Remove from ice bath; set aside.

Scrape papaya flesh into a food processor; puree until smooth. Measure 6 Tbsp. puree (reserve remaining puree for another use, such as a smoothie); return to food processor. Add almonds and 8 tsp. sugar to food processor; finely grind (do not grind to a paste). Using an electric mixer, beat butter and remaining 8 tsp. sugar in a large bowl until smooth. Add remaining egg and beat well. Gradually beat almond-papaya mixture, then ¹/₄ cup reserved pastry cream (reserve remaining cream for another use), then tequila. Cover; chill until firm, about 4 hours.

Preheat oven to 375 degrees. Spread filling over crust. Arrange figs, cut side up, in concentric circle over filling. Place tart on a rimmed baking sheet. Bake until filling in center is golden and somewhat set, about 1 hour 15 minutes. Let tart cool completely in pan on a wire rack. Garnish with zest and orchids (if using).