Black Fig Tart!
The stick we planted turned into a tree and the seasons are working this summer, ahh! Maybe 5 years ago, I had a slice of Tuscan Fig Tart, eating alone, waiting for hubby to finish the day’s meeting. I’ve wanted to make one for him ever since…I planted the tree and grimaced through a bunch of wet springs & falls, no figs. Today I saw the early spring figs dwarfing the fall starts that may not ripen before the first frost. When they are too heavy and tip over, they are ready! Fig tart in the oven!!
So, preheat the oven to 400 F. and here are some ingredients:
- 1 1/2 c. whole wheat pastry flour
- 3T. sugar
- 5 oz. unsalted butter
- 1/2 t. salt
All of these are whizzed in the food processor, then ~4T. water is pulsed in. I’d usually use less but I guess this flour was thirsty! Off to rest and chill in the fridge.
- ~4 oz. marzipan (from Laura’s meeting in Germany), sliced and whizzed in the processor
- add a little sugar to help break up the marzipan ~2T. ?
- a large egg
- ~1/2 Greek Yogurt (I used Nancy’s, Ken Kesey’s family dairy, Local!)
Blend the filling and taste it to sweeten, if you want.
Roll out the dough, pretty thin! Then into the pie dish (since the filling looks runny) followed by:
- the filling, then
- a layer of 1/4″ sliced figs (take the stem end off, then keep slicing!), then
- A mix of jam and something alcoholic. I used plum jam and some sherry. Raspberry and some liquour would be super! Drizzle it over and flip the crust edges over.
- I couldn’t resist a sprinkle of cinnamon sugar.
Bake at 400 for 45 minutes, until it is bubbly and well-browned. It should cool before you slice it. If you can stand it. 🙂 Mangia!