“Fig Tarts to Steal Your Heart”


These little easy-to-make tarts made me fall in love with fresh figs all over again.

I have shared my adoration of the mythic, Biblical and very down-to-earth tasting fig (“A Late August Four-Letter “F” Word to Savor” August 2011), but this year figs seem to be everywhere I look. Ripe, luscious, just a bit sexy figs…they really are, aren’t they? Hanging heavy from trees in my neighborhood, lovingly displayed at local supermarkets, beautiful greens, browns, purples softly shifting bruise-like colors.

Eaten raw is best for figs, just when they “give” when gently squeezed. Cut opened & sprinkled with a bit of brown sugar & sea salt.

Baked in a simple custard sprinkled with raw sugar & drizzled with honey brings out other more subtle fig flavors.

Ingredients:

Small (one or two bite size) tart shells (I bought these from the deli at Whole Foods, but you can make your own if you like)

Fresh Figs, stems removed & cut in half lengthwise

1 Egg, 1/2 cup Greek Yogurt, a splash of Vanilla Extract, 1 tbsp Fresh Lemon Juice, 1/4 cup Raw Sugar whisked together in a bowl

Additional Raw Sugar to sprinkle on top before baking & Honey

Directions:

1. Preheat oven to 350 degrees. Carefully fill each tart shell with the Egg-Yogurt mixture.

2. Top each filled tart shell with half a fig, cut side up.

3. Sprinkle each little tart with raw sugar & a drizzle of honey.

4. Bake for about 12 minutes until custard is set. Remove from oven, let cool a bit before eating. Very good chilled or at room temperature. The slight crunch of the crust sets off the not overly sweet custard, fresh figs, raw sugar & honey.

The Queen of Hearts
She made some tarts,
   All on a summer’s day….


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20 comments

  1. Teresa I love everything you do. We must find a way one day to connect, meet for dinner with hubbies, something. I feel a kindred spirit here. These remind me of those gorgeous blood orange tarts you did. Love love.

    • You know Silo just opened about 60 feet from my front gate….so maybe one afternoon (they have “Community Hour” that starts at 4pm…I think that is farm-talk for Happy Hour) outdoor seating…when you are in town…a drink and a few noshes?

  2. Jennifer Essad

    I have never eaten a fresh fig, I always think you should peel them. Are the skins edible? Should you wash them before eating them? I read the recipes and there is never any answer or thought to my questions. Thank you for your help.

  3. Pingback: Homemade Limoncello | Promenade Plantings

  4. Pingback: “First Figs…a Savory Tart” | "food on fifth"

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