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.
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
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.