4 people
20 min, 200°
1 hour
The Little Fig Tart
Hooray! It’s fig season again, and the orchard is full of deep purple figs. It’s also the time of year for late summer, which I find delightful; the nights cool down nicely, while the daytime temperatures are very pleasant. On my wooden outdoor table, there are pencils, brushes, watercolor paper, a large pot of tea, and a delicious fig tart.
The fig tree, officially known as “Ficus carica” by the Romans, often awakens in spring as the last to show its fresh green leaves. By July, the first signs of fruit appear—small flowers hidden within the skin, symbolizing the unique beauty of this tree. Just like the plum trees in my orchard, my fig trees are remarkably fruitful. In France, where fig trees thrive, I have embraced the versatility of the fig, creating everything from jams to chutneys. My fig chutney, in particular, is a delight; a sublime blend of sweet and salty that perfectly complements aged sheep’s cheese.
These culinary adventures transported me back to my childhood in Burgundy, where the French flat tart with fresh figs took center stage on large wooden tables under the sun. Inspired by these memories, I now opt for baking small tarts, adding a personal twist to the traditional treat. Served with a crumbly topping and a dollop of crème fraîche, these tarts offer a modern interpretation of the family tradition, where apricot jam previously provided the finishing touch. Warm a few spoons of apricot jam with a bit of water, brush the mixture over the figs just before serving, and the result is a perfect harmony of flavors. Here’s the recipe for these delightful fig tarts.
The Little Fig Tart
Ingredients:
- 1 roll of fresh puff pastry.
- sugar.
- vanilla sugar.
- cinnamon powder.
- For 4 tarts: 4 large figs.
- 1 egg for brushing the edges.
- 4 tablespoons crème fraîche.
Instructions:
- Preheat the oven to 200 degrees Celsius (about 400 degrees Fahrenheit).
- Take the pastry out of the refrigerator 10 minutes before use.
- Roll out the pastry with the baking paper underneath and cut it into quarters.
- Fold the edges inward to create a border.
- Wash and dry the figs, then cut them into quarters.
- Sprinkle some sugar and/or vanilla sugar on the pastry (optional).
- Place four quarters of fig on each pastry, cut side up.
- Beat an egg and brush it onto the edges of the pastry.
- Sprinkle some sugar, vanilla sugar, and/or cinnamon on top and along the edges.
- Bake for 15 to 20 minutes, until the pastry is golden brown.
- You can also sprinkle the unbaked crumble directly onto the fig tart before baking for added texture!
Crumble
Crumble
Ingredients:
- 75 grams flour.
- 75 grams cold butter.
- 40 grams sugar.
- Pinch of salt.
Instructions:
- Cut the cold butter into small cubes and place them in a mixing bowl.
- Add the flour to the bowl.
- Add the sugar and a pinch of salt.
- Use your fingers to mix and crumble the dough. You can make the crumbs as fine or as coarse as you like.
- Line a baking sheet with parchment paper, or use a silicone baking mat.
- Spread the crumbs evenly on the baking sheet, then bake them for about 20 minutes, until they turn golden brown.
Let the tarts cool completely. The figs release some juice, which soaks into the puff pastry—I don’t mind this at all, but if you prefer a drier base, you can sprinkle a little cornstarch on the bottom of the pastry before baking; it will absorb the moisture. Once the tarts have cooled, sprinkle the crumble topping over them.
Serving tip: Add a generous spoonful of crème fraîche on the side. This simple fig tart is absolutely delicious!
This simple tart can also be made with other fruits, and it will be just as delicious!
CouKoe Lifestyle 