One thing I love about blogging is how it's making me experiment more, and not bake my usual things all the time. The other day I saw figs at the stall below my building, and while I wouldn't ever give a second look a year ago, now I was intrigued, and bought some without any idea about what I was going to do with them. Turns out, fresh figs aren't really used that much, I saw mainly two uses.. a fig tart, or figs wrapped in prosciutto, both very interesting ideas. Since I only bake desserts, [I've never ever made anything savory in my life!!], I went with the tart, though if someone were to make the proscuitto one for me, I'd gladly devour!
It was super quick and easy to make, since I already had some frangipane in the freezer, all I had to do was whip up some pastry, and be done. It tasted really good too, the figs sort of tasted like softer, moister dried figs [well duh, but I had no idea what to expect, I'd never tasted fresh figs before], and the frangipane provided some much needed sweetness! I served with a scoop of vanilla ice cream, but would have to loved to whip up some fresh fig ice cream from David Lebovitz's awesome book, [India] or try another master's adapted version.
Fresh Fig Tarts
Recipe from the Foodie Handbook via ChezPim
1 9" pastry dough [1/2 of the recipe]
About 10 large or 15 small figs
1/4 of the frangipane recipe below [It's really good, so make the whole amount and use up the rest somewhere else]
75g [about 1/2 cup] whole almonds
75g [1/3 cup] granulated sugar
75g [about 3/4 stick] butter, at room temperature
1 large egg
- Preheat oven to 350 F [180 C]. Lay the almonds on a baking sheet and roast for about 10 minutes, ot until lightly toasted and fragrant. Allow to cool.
- Once cool, process together the almonds and sugar in a food processor until fine and powdery. The sugar helps prevent the nuts forming a paste. Add the chopped butter and eggs and pulse till well combined. Use immediately, or store wrapped in cling film for upto a month in the freezer.
- Roll out the chilled pastry to about a 10 inch dish, and lay in the tart pan if using, or leave as is.
- Spread out 1/4 of the frangipane on the pastry, leaving a 1 inch border along the sides.
- Quarter [or halve if small] the figs, and lay them in concentric circles, pointy side up right up to where the frangipane is. [Don't lay them out to vertically, or the tops might burn, like how I did :( ] Another option of presentation is slicing them horizontally and laying them.
- If making a galette, fold the edges in, and pinch to make sure it sticks and stays up. Brush the edges of the pastry with eggwash if wanted, and sprinkle on some sugar. If making a tart, leavee as is. Bake for 45-50 minutes, or until the pastry edges are golden brown.