Stretch out those Dog Days… 2

How has August raced half-way through?! This is the good part of summer for me and I hope you’re enjoying it too.

It is 93 right now, cooler in this old house. Days are flipping off the calendar, too Fast:

  • Zucchini every day, blueberries , sugar pod peas and cherry tomatoes to pick
  • Evenings knitting with John Merriman European History lectures (free!)
  • Daily Arsenic Hour*- well, ~4pm, time to cool off with smoothies. *Named from when toddlers got cranky. 🙂
  • Juggling laundry, quilting, web sites, data bases, cooking, deadheading, prepping for family visit…
  • Auditioning wedding flowers, “sunset colors” for next summer- good friends. 🙂

This slideshow requires JavaScript.

NYT’s- Are You Too Busy?

Am I too busy? Are you too busy? Feeling a bit like a hamster, maybe too hot? 🙂  Take care, slow down, keep cool, try to savor the warmth, pumpkins will be here before we know it.

Black Fig Tart! 3

Black Fig Tart! 

This slideshow requires JavaScript.

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!