The Farmer’s Market supplied plump, sweet, fresh figs this week. What a delight! Black mission figs and tiger stripe/candy stripe figs were combined for this super easy Fig Tart. If you can slice a fig, you can make this tart. They baked up almost to the consistency of jam.
To keep it simple I used one sheet of frozen puff pastry for the dough. After it thawed, it was unfolded onto a piece of parchment paper onto a rimmed baking sheet. Next, press it a bit to slightly flatten then top with fresh sliced figs, arranging them as desired, leaving a border to turn up the edges. Top with 1 tablespoon of turbinado sugar and drizzle with 1 tablespoon of honey. Fold up the edges, pinching the dough as needed to form the edge.
Bake at 350* for 40 to 50 minutes. Super simple, super delicious! I scattered a few fresh mint sprigs from my end-of-summer garden. Now you have an elegant fall dessert with no fuss at all.
Let me know how you like the recipe. It was a hit here at my house.
Cheers to all the rich colors and flavors of the Fall season.