From Besh Big Easy
Don’t worry about browning the butter, think of it as melting the butter and then some. If you have a few specks in it from scorching slightly, add it in, it’ll just give it some character. It will be hot when you add it to the egg and flour mixture, so depending upon the temperature the tart may cook a few minutes faster or slower so keep an eye on the dough after a half hour or so.
1 pound Basic Pie Dough
2 pints of black mission figs, quartered or halved
8 tablespoons butter
3 eggs, beaten
1 cup sugar
1 teaspoon orange zest
1/2 cup flour
1 teaspoon vanilla extract
1 pinch salt
Preheat oven to 350°. Prepare a tart mould or pie pan by liberally coating with butter or any vegetable baking pan spray and dust in a small amount of flour.
Roll the dough out until it’s about 1/4 inch thick and fit it into the prepared pan and cut off any excess dough.
Place all of the figs into the tart mould fitted with dough in a circular motion so that they are shingled and reserve.
In a small sauce pan heat the butter over medium high heat until it begins to smell nutty and has a brownish hew, remove from the heat and reserve for later use.
In a medium size mixing bowl and an electric hand mixer cream the eggs and sugar until light and fluffy, aprox 5 minutes, before folding in by hand the zest, flour, vanilla and salt.
Slowly stir in all of the brown butter and pour the mixture over the figs and spread evenly with a rubber spatula.
Bake until the crust is golden brown and the custard has nearly set in the center of the pie. Approximately 35-40 minutes. Once the pie has been removed, allow it to cool on a wire rack for 15 to 20 minutes before removing it from the pan and serving.