Skip to main content

sunny black fig tart with a meyer lemon glaze and armagnac drizzle

 First ripe black figs are sliced and artfully arranged in an unbaked buttery tart shell.  They are brushed with a Meyer lemon glaze, sprinkled with Armagnac and baked in a hot oven for about 45 minutes.  I like to serve slices of fig tart with spoonfuls of crème fraîche, creating a simply luscious dessert for the fig lovers in my life.  I say, the more figs the merrier however the amount of figs and their arrangement is up to you.  Because I find it easier to roll out- my favorite tart dough is made using an egg whisked together with a teaspoon of ice water.  The tart shell doesn't need to be pre-baked and works very well with this quite saucy fig filling.  I also brush a small amount of the lemon glaze on the tart shell bottom before I arrange my fig slices, just to seal it up a bit.  Try to stick with a tablespoon of Armagnac sprinkled over the figs before baking as not to add too much additional liquid.  The abundant hot bubbling fig slices, lemon glaze and armagnac filling will magically reabsorb into the fruit as the tart cools after baking and becomes a perfect jammy consistency before slicing.  Don't forget the crème fraîche topping, although whipped cream would be nice as well.

For the Tart Shell
makes a 9" tart

1&1/4 cups all purpose flour
1 teaspoon sugar
1/2 teaspoon sea salt
3/4 stick unsalted chilled butter, cut in bits
1 large egg
1 teaspoon ice water

Place the flour, sugar and salt in the bowl of a food processor, pulse several times to combine.  Add the chilled butter bits and pulse about 15 times or until you have a coarse mixture with a very small pebbles of butter.  Whisk the egg with the ice water and pour into the flour mixture, pulse until mixture clumps together.  Turn out the dough and form into a ball, kneading a few times to further distribute butter.  Flatten into a disc shape, wrap in plastic or wax paper and refrigerate for one hour.
Preheat the oven to 400F.
Remove the dough from the refrigerator.  The dough can rest on the counter until it softens slightly before rolling.  Roll the dough into a circle large enough to fit into the 9" tart pan with a little extra hanging over the pan's edges.  Trim the dough.  

For the Fig Filling

1 quart ripe black figs, cut into quarters
1/3 cup powdered sugar
1 tablespoon water
Zest of 1 Meyer lemon, about 1 tablespoon
1 tablespoon Armagnac, for drizzling on top

Whisk together the powdered sugar, water and lemon zest in a small bowl.  Brush a spoonful onto the tart shell.  Arrange the fig slices with the cut sides facing up, in a circle covering the tart shell.  Brush the remaining lemon glaze over the figs and drizzle on the Armagnac.  Bake for 45 minutes, until figs are slightly browned on edges and filling is bubbly hot.  Tart shell will be browned.  Remove from the oven and cool on a rack.  Serve at when cooled with crème fraîche or whipped cream.
Serves 8


Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rubbed into the sugar for the cake

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

chocolate dipped toasted almond-coconut financiers

  Easy peasy chocolate dipped French style cookies for a crowd made in a 24 cup mini muffin tin and I can't think of a better use for that pan....don't you just love the perfect pan for baking?  I do.  These wonderful chewy but soft and cake like cookies are perfect baked up for a party 🎉  I'm always looking for individual desserts to serve for a festive event and the more French like, the better.  I used the toasted almond flour from King Arthurs Flour for this recipe but you may toast your own almond flour along with the sweetened shredded coconut used in the recipe.  I also used Ghirardelli 60% Bittersweet Chocolate 🍫 for my dipping, which is my go to chocolate for baking.  This recipe is best served on the day it's made. Ingredients and Recipe for Chocolate Dipped Toasted Almond-Coconut Financiers Makes 24 1 cup, 2 sticks- unsalted butter, melted and slightly cooled 1 cup sweetened shredded coconut 1 cup toasted almond flour, or plain almond flour 2/3 sugar 4 tabl