Tuesday, October 6, 2015
Fresh Fig Tart
I had never eaten figs. When they appeared by the bushel full at the farmer´s market, it seemed time to remedy that.
While sweet and enticingly soft and juicy, I have to say they were relatively flavorless eaten fresh. So, with most of a kilo to get through, I happened upon Rick Stein´s recipe. I´ve seen some of Mr. Stein´s cooking and travel shows and he seems like such a delightfully jolly fellow, curious and enthusiastic about all things edible. I adapted his recipe for a lack of marscapone by substituting cream cheese with a couple of tablespoons of grated lemon zest and some homemade yogurt to fill it out.
I used Smitten Kitchen´s non-shrinking crust recipe, and I did it without so much as a food processor. As you can see, the crust is quite overdone, but in my defense, the oven shut off at some point early in the blind- baking stage and from then on I was improvising. Covering the crust with protective foil during final baking didn´t give results and it turns out the back of the oven is hotter than the front. Live and learn.
V liked it well enough. The lemon cream saved the dessert - again, even after baking, the figs themselves didn´t speak to me. I tried some of the black variety the next week, but still wasn´t bowled over by their flavor. So, now I have two jars of fig compote in the fridge and figs have dropped to the bottom of the fruit tree list.