In France it was the end of the fig season and everyone was making the most of them. What a delectable fruit! Luckily here in Turkey the season is in full swing so I will definitely be making a fig tart or two myself following the example of my good friends below:
|fig tart before adding the topping|
- Pre-heat the oven to 180C/350F.
- Line your flan ring with the pastry. Wash and dry the figs and then cut into quarters. Arrange in the tin. Cut the butter in knobs and scatter over the figs. Sprinkle the 20g icing sugar over the tart and cook for 25 minutes. Remove from the oven and allow to cool.
- Meanwhile, take the chopped walnuts or pistachios and caramelise with the soup spoon of icing sugar in a frying pan. Allow to cool before sprinkling over the cooked fig tart.
|a slice of fig tart served with creme fraiche|
After saying goodbye to Jenny and Michel and leaving St Cyr, we drove a couple of hours or so away from the coast to Vaison-la-Romaine, a new destination for us, where we had been invited to lunch by my lovely blogging friend Barbara from Cuisine de Provence! I enjoy her blog very much because it’s related to a part of France I love. We had never met before but I had a strong feeling that we were going to get on. It’s funny how by commenting regularly on a blog, you build up a relationship. Sure enough, it turned out to be a really lovely occasion as both she and her husband are absolutely delightful and consummate hosts.
|lunch in Barbara’s garden|
|delicious fig tart by Cuisine de Provence|