Tag Archive | "Fig recipe"

This Chocolate Fig Tart Tastes Even Better Than It Looks

Mom’s birthday was last week, and I made the trek to Louisville to help the folks celebrate. I didn’t have time to work up all the figs from the backyard, so I filled my suitcase with tins of fresh fruit. (In a way, it was like bringing coals to Newcastle, to use that old cliche, because their fig bushes were covered with enormous, juicy figs.)

fig tartWhat to do with them? I know she likes chocolate, so I had to include that somehow. That’s when I got the idea of making a ganache and serving it with the figs and a crust using my go-to pastry recipe. Here’s the end result, which was more beautiful than I had imagined and the flavor was even better.

Chocolate Fig Tart

12 tablespoons butter, at room temperature
1/2 cup sugar
1/2 teaspoon coarse sea salt
1/8 teaspoon almond extract or 1/2 teaspoon vanilla or your choice of flavoring
1 1/2 cups flour

Oven-roasted figs:
12 fresh figs (I have black mission figs)
2 tablespoons honey

1 (85 g) bar 70% or darker chocolate, to taste
1/2 cup canned milk, plus more
Pinch of sea salt
For the crust: Pre-heat oven to 350 degrees.


In a stand mixer, cream butter and add sugar, sea salt and flavoring on medium. Reduce speed to low and slowly add flour to create a dough. Press the dough into a 9-inch circular tart pan. Cover the dough with a sheet of aluminum foil and weight it down. Bake for 8 minutes. Then uncover and bake another 5 minutes or until golden brown. (If you don’t want to overbake, turn the oven off 2 or 3 minutes before you think it will be done.) Set aside and let cool. Once it’s cool, remove from the tart pan and place on a serving plate.

For the figs: Pre-heat the broiler with the rack as close to the top as possible.


Take half of the figs and slice them thinly lengthwise. Quarter the rest of the figs. Place on a rack. Brush them with honey. Place under the broiler and let them roast. Watch closely and remove as soon as the honey on top starts to boil. Set aside and let cool.

For the ganache: When ready to assemble, set up a double boiler and melt the chocolate. Stir in the milk at little at a time until you reach the desired consistency. Add a pinch of salt.

fig tart3

On the crust, lay out the fig slices in concentric circles, starting at the outside and building in until the top is covered. Carefully spread the ganache over the center and out just to the edge of the fig slices. Top the tart with the quartered figs, starting at the center with three fig quarters and working out to the edge of the chocolate.

fig tart2

Serve with whipped cream, raspberries or raspberry sauce, if desired.

Makes 1 tart.

From John Griffin


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Use Fresh Figs and Cherries in a Shortcake

Shortcake is a wonderful way of showcasing a host of fresh fruit, and not just strawberries.

Fig-Cherry Shortcake

Fig-Cherry Shortcake

With that in mind, I mixed together figs and cherries in this quick recipe that combined store-bought biscuits with macerated fruit and whipped cream.

Fig-Cherry Shortcakes

1 (5-pack) can of biscuits
Egg bath (1 egg white plus 1 tablespoon water)
1/2 teaspoon plus 1 tablespoon sugar, divided use
1 generous cup chopped and pitted sweet cherries
1 generous cup chopped figs
1 tablespoon sugar
1/8 cup favorite liqueur, such as Grand Marnier, frangelico, Domaine de Canton ginger liqueur or kirshwasser
Whipped cream

Open the can of biscuits and lay out on a baking sheet according to instructions. Brush the top with the egg wash and sprinkle the top with sugar, using no more than 1/2 teaspoon for the five biscuits. Bake the biscuits, according to the instructions on the label. Set aside.

While the biscuits are baking, mix the cherries and figs together in a non-reactive bowl. Sprinkle 1 tablespoon sugar or less, to taste, over the top. Stir. Let sit for 10 minutes. Add the liqueur and let sit for another 20 minutes.

When ready to serve, take a biscuit and pull it apart. Spoon one-fifth of the fruit over the bottom half. Spoon a little of the liqueur over the fruit. Top with whipped cream. Angle the top of the biscuit at the back of the serving. Repeat.

Serve immediately.

Makes 5 servings.

From John Griffin


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