Spiced Fig and Blackberry Orange Caramel Tart

In a food processor, pulse the all-purpose flour, powdered sugar, cinnamon, ginger, and kosher salt until combined. Add the cold cubed butter and pulse until the mixture resembles coarse meal.

Add the egg yolk and half of the ice water. Pulse until the dough just begins to clump together, adding the remaining ice water only if necessary. Form into a disk, wrap tightly, and chill for 30 minutes.

On a lightly floured surface, use a rolling pin to roll the chilled dough into a 3mm thick circle. Carefully transfer to the 23cm tart pan, pressing into the fluted edges. Trim the excess and prick the base with a fork. Chill for another 30 minutes.

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Line the chilled crust with parchment paper and fill evenly with pie weights. Blind bake for 15 minutes. Remove the parchment and weights, then bake for an additional 10 to 15 minutes until golden brown and dry. Let cool completely.

To make the caramel, combine the granulated sugar and water in a medium saucepan over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color, gently swirling the pan if spots darken unevenly.

Remove the saucepan from the heat immediately. Carefully whisk in the room temperature heavy cream, expecting violent bubbling. Once settled, whisk in the cubed butter, orange zest, orange juice, and flaky sea salt until completely smooth.

Pour the warm orange caramel into the completely cooled spiced tart crust. Transfer the tart to the refrigerator and chill for 1 to 2 hours until the caramel is set but retains a slightly soft, sliceable texture.

Remove the set tart from the refrigerator. Arrange the quartered fresh figs and whole blackberries over the surface of the caramel in a decorative, overlapping pattern. Serve slightly chilled.