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 |
Figs are in season but not so readily available here in Canada as they are in Turkey. I would need to scatter the few scant figs I could find at the grocers over this tart, but the flavour would sill be reminiscent of what I remember.
i have a fig tree growing right now which i hope makes it through the winter. i used to have lots of fig trees and they produced tons of figs which i would eat right off the tree! glad you had a fun trip! this tart looks wonderful!
We have in the cooler section of the supermarket…; looks lovely, lovely
!
Just popped over from Cuisine de Provence. Our figs are coming to and end but I have many jars of fig jam, whole bottled figs and fig chutney. Think may be I will spoil myself with a fig tart tomorrow. Great meeting you. Diane
I enjoy dried figs, but I've never had fresh ones. I'll have to check them out when they are in season since these recipes looks so good!
How lovely! I adore figs and what a fun opportunity to meet a fellow blogger. 🙂
Thank you Claudia – we had such a lovely time with you and your wonderful husband TT – hope to see you again soon!
It is such a pleasure to see two of my favorite bloggers together. So glad you were able to connect.
What I would have given to be seated on table with two so different but both fanatstic people and not only in cooking;)Fig tart?Of course;))
What a treat to meet up with a fellow blogger and this Fig Tart looks so delicious
THanks so much,everyone, for your lovely comments. You really are so kind. Yes, it was such fun to meet Barbara and her husband! I look forward to further meetings.
Diane: do come back! I will check out yr blog too.
Heike: I see you have a new blog and that you can comment on mine now! I will pop over to yours right now …
I think with figs you either love them or hate them. Take my sister ….
I am so happy you got a chance to meet up with Barbara. Your fig tart and recipe look wonderful. Several of our guests have taken Barbara's classes and rave about her teaching and food.