Hey fig. Yeah you. Hey fig figgy fig fig fig.
(Apologies to Nine Inch Nails. I just couldn’t help myself.)
When my shipment of figs arrived last week, I quickly got to work eating, preparing and cooking them. Figs have a ridiculously short lifespan, so I had to while they were fresh. My first recipe for figs was so simple, just prosciutto, figs and balsamic vinegar. It was a great way to ease in. But after that, I wanted more. Next up was a fresh fig tart.
Creating this recipe for figs was all about balance. It had to be sweet, tart and rich, without being too much of any of these. Super-sweet figs are baked into a flaky crust with tart marmalade and creamy brie cheese. The cheese, which isn’t a star here, plays a supporting role adding richness and a binder that bulls everything together. And the orange marmalade is a perfect contrast to the sweet fig slices.
This recipe for figs really isn’t complicated to make. But you’d never know that from the sophisticated fig tart that it produces. It’s the kind of thing that you’d share with your best girl friends with a glass of wine. Who can say no to that?
Disclosure: The California Fig Advisory Board provided me with figs for cooking and experimenting with. However, I wasn’t required to write about them and all opinions expressed are my own. I was not otherwise compensated for this post.