Ah, the onset of autumn. It’s arrived here in Melbourne, but it’s not yet fully arrived. It doesn’t quite feel final yet. We have that mish-mash of weather that’s downright confusing but also comforting in that we can enjoy a few more warm, sunny days before the summer is truly over.
What does this mean? Fig season is in full swing. This year figs are abundant and literally dropping off their trees … well, there are plenty of them about, at any rate. Who can resist a perfect, ripe fig? Not me. Probably not you. Figs are a wonderful fruit! It’s possible there is no culinary feat that could not accommodate a delicious fig to make it better.
So I thought it high time I share my fave fresh fig tart with you. Smack in the middle of fig season. OK, for some of you, there’s another five or six months to wait, but hey, better early than late or not at all. Something delicious to plan and look forward to, with anticipation 🙂
A while ago, the amazing folk over at the live with ILVE blog invited me to contribute a guest post.
Say what? Huh? Exactly.
How totally cool? If you haven’t checked out their blog, and you are somewhat obsessed by major kitchen appliances (aren’t we all?), you should. They make the most amazing stovetops and ovens, don’t they? Totally schmick and covetable. Lots of news and information as well as featured recipes from some well-known chefs and gorgeous cookbooks … and now Chocolate Chilli Mango!
When you post your recipes on your blog, you do it to share the love you have for, in my case, baking, patisserie, chocolate, and some crazy detours into the experimental world of protein cookery. It’s fantastic to get comments back from you about recipes you’ve tried, loved, maybe even hated ( :-/ ), or improved upon for the benefit of us all. To be noticed in the huge sea that is the blogging community is then always rather humbling. Especially by a crowd that usually feature only proper chefs and their amazing recipes on their own blog. What? This little blog? But … but it turns out ILVE took a shine to the recipes here at CCM. So, with a happy dance and a little humble pride, the fig tart is the recipe I thought would be a great one to feature on my guest post there.
You can check out the post at live with ILVE.
The Ficonero in this tart is a recent addition and is entirely optional in the recipe. The tart is wonderful with or without it. It does add an extra dimension to the tart, however, as it has such a beautiful flavour.
- 175 grams plain flour
- 50 grams Rapadura sugar*
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
- 125 grams unsalted butter, chilled
- 1 large egg yolk
- 300 millilitres cream (35% fat)
- 60 grams Rapadura sugar*
- 4 large egg yolks
- 1 vanilla bean, split and seeds scraped
- 2 teaspoons Ficonero
- 5 – 6 medium to large purple figs
- 15 – 20 grams Rapadura sugar*
*Rapadura sugar is an unrefined sugar made from evaporated cane juice. It has a lovely toffee flavour. It is available through organic and health food suppliers and some specialty supermarkets. You could substitute a good light brown sugar or coconut sugar.
Disclaimer: I do own an ILVE oven however the people at the live with ILVE blog were not aware of this fact. The views expressed here are my own and I have not been asked to provide any reviews nor have I been remunerated in any way by ILVE or any other party.