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.
Definitely making some of these. My fig tree has been full this year. I made some great fig bars and tons of preserves.
Jamie, I think fig preserves are just the best with a good cheese on a slice of crusty bread. Thanks for stopping by.
These tarts are gorgeous. My fig tree is bursting with figs this year. I love them!
Great idea Teresa! My tree at the studio has just been on overdrive making figs this year too. Cheers
Michele & Mark, this really is the year of the “Fig”…it seems that the weather was great for growing all kinds of tree fruit. Peaches, pears, apples, plums & figs have been wonderfully abundant.
Beautiful! Clearly I need to find a place for a fig tree in my yard.
Yes, you must plant one or two. Then next year we can harvest and make many wonderful figgy things.
Beautiful images Teresa. Make me yearn for the days when I had three figs trees in the backyard.
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?
I love figs!! I just posted about a dish using fresh figs, and I can’t get enough of them. Your tart looks amazing Teresa. Your photographs are so beautiful.
I was lucky enough to taste these delicious tarts. It was one of my favorite dessert’s this year. Simple clean and lovely
I have not had my fig fix yet, a terrible void that soon must be remedied.
your tarts look luscious, a perfect way to enjoy this seductive fruit.
Magda, Liz & Nancy, so many thanks for your comments…always appreciated more than you know.
Absolutely, astonishingly, gorgeous. Will share it with Relish readers today. Jill
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.
Never peel them…or I should say one doesn’t peel them. Just rinse and pat dry and start cooking with figs…lovely…beautiful…figs.
thank you, our local grocer usually runs buy one get one free on all varieties so I am anxious to try out your suggestions, thank you!
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