Active Time

　　45 min

　　Total Time

　　2 3/4 hr

　　Dried fruits and nuts are common in Moroccan pastries, but this tart is something special — the richness of the dough and the pop of the sesame seeds bring out that honeyed quality you normally associate with fresh figs. The cardamom cream is whisper-light, and the fresh orange segments are refreshingly cool.

　　

Ingredients

Makes 6 to 8 servings

　　

For pastry

1 1/2 cups all-purpose flour

　　1/2 cup confectioners sugar

　　1/4 teaspoon salt

　　3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

　　4 large egg yolks

　　1 tablespoon heavy cream

　　1 teaspoon sesame seeds, toasted

　　

For filling

9 ounces dried Turkish figs, stemmed and finely chopped (1 1/2 cups)

　　1/2 cup water

　　4 1/2 tablespoons granulated sugar

　　3/4 teaspoon cinnamon

　　3 tablespoons sesame seeds, toasted

　　1 tablespoon orange-flower water (preferably Mymouné)

　　

For cardamom orange cream

1 cup heavy cream

　　2 tablespoons mild honey

　　1 1/2 teaspoons finely grated fresh orange zest

　　1/4 teaspoon ground cardamom

　　Accompaniment: fresh orange sections

　　

Special Equipment

parchment paper; an 8-inch flan ring (3/4 inch high) or round tart pan

　　

Make pastry dough:

Step 1

Pulse together flour, confectioners sugar, and salt in a food processor until combined. Add butter and process until mixture resembles fine meal. Add 3 yolks (reserving the fourth for egg wash) and process until it forms a smooth dough, 2 to 3 minutes. (Don't worry about overworking dough.) Transfer dough to a work surface and gather into a ball, then divide into 3 equal pieces. Form one third of dough into a small disk, then form remaining dough into a larger disk. Chill disks, each wrapped in plastic wrap, until firm, at least 1 hour.

　　

Make filling while dough chills:

Step 2

Simmer figs, water, sugar, and cinnamon in a 1- to 2-quart heavy saucepan, uncovered, stirring occasionally, until mixture is thickened, 2 to 3 minutes. Stir in sesame seeds (3 tablespoons) and cook, stirring, 1 minute. Remove from heat and stir in orange-flower water, then transfer filling to a bowl. Cool filling to room temperature, about 30 minutes.

　　

Assemble and bake tart:

Step 3

Put oven rack in middle position and preheat oven to 350°F. Line a baking sheet with parchment paper and place flan ring in center.

　　

Step 4

Roll out larger disk of dough into an 11-inch round on a lightly floured surface with a floured rolling pin. (If dough is too firm to roll out, let stand at room temperature 5 minutes.) Fit dough into flan ring, pressing dough up side of ring (dough is very tender and tears easily; patch as needed; they will blend in during baking), then trim dough flush with top of ring. Spoon filling into crust and spread evenly.

　　

Step 5

Roll out remaining disk of dough into a 9-inch round on lightly floured surface with floured rolling pin. Gently lay round over filling, then roll rolling pin over top to trim. Patch if necessary.

　　

Step 6

Beat together remaining yolk and cream (1 tablespoon) in a cup with a fork and brush some of egg wash over top crust, then chill until egg wash appears darker and is slightly tacky, about 3 minutes. Brush with second coat of egg wash and chill again. Lightly score top with back of a small knife to make a decorative pattern and sprinkle with sesame seeds (1 teaspoon).

　　

Step 7

Bake tart until top is golden, 30 to 35 minutes. Transfer tart on baking sheet to a rack and cool 10 minutes, then slide tart off parchment onto rack to cool. Gently remove ring.

　　

Make cream and serve tart:

Step 8

While tart bakes, stir together cream, honey, zest, and cardamom in a medium bowl and chill, covered. Just before serving, beat cream mixture with an electric mixer until it holds soft peaks.

　　

Step 9

Serve tart, warm or at room temperature, with cream and oranges.

　　Cooks' notes:

　　·Tart can be baked 1 day ahead and cooled completely, uncovered, then kept, covered, at room temperature.

　　·Cream mixture, before beating, can be chilled up to 4 hours (whip just before serving).