“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….