“Why are we surprised when fig trees bear figs?”
They weighed heavy on my mind, and the pressure was killing me. My SIL who had been visiting for the past few days had bought me some fresh figs from Pune since she knew how fascinated I am by them. The fact that figs are highly perishable creations of nature didn’t make life any easier. But the past few days had been a race to the finish, and I never got a chance to pay attention to these unassuming looking fruit, rather plain from the exterior.
Finally got some time one afternoon to sit and browse blogs and almost fell out of my chair in surprise to see Purple Foodies post on my reader… A Fig Tart with Vanilla Scented Frangipane. Why the surprise? For one, I have always known Shaheen to immensely dislike frangipane anything for as long as I have known her. Surprised too because one look at the post and I knew it was figgy time for me. Barely had I glanced at her gorgeous pictures and I raced to the kitchen. In 40 minutes I was a happy smiling person with a tart baking in the oven! Worked myself to the bone, but the pleasure was so ‘ultimate‘… BLISS!
This was my first exposure to the fragile fig, a fruit that is seen where we live only in its dried avatar. Fresh figs look ever so plain and quite unattractive from the outside; once sliced it’s like sunshine hits you. GASP! How beautiful nature is. Amazing, and so therapeutic!
My tart was a hurried process of whatever I had on hand. Inspired by Purple Foodie, who in turn was inspired by Chez Pim, I made a beautiful tart. I love frangipane so used the whole portion in my tart. Also because I had just over 4 figs I could salvage. This tart would work beautifully with plums as well.
The pastry is one I use often from Susan @ Food Blogga, which I first used when I got addicted to this Peach-Plum Galette. The pastry recipe is an eggless one I use often for galettes and it is my firm favourite. It gives a nice crisp pastry, which I find very versatile. I used just 2/3 of the pastry here, and the rest was left in the fridge for use later.
That later came sooner than expected … where I made these delectable Orange Pastry Cream Tartlets with Candied Tangerines. Another round of inspired dessert … pastry cream from Cooking Ninja and the idea for the tarts from Tartlette!
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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.