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?
- 1 Pillsbury Pie Crust
- ¼ cup marmalade
- 2 oz brie with the rind removed
- 4 figs, sliced thinly
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Spread the pie crust out on the baking sheet. Spread the marmalade all over, leaving about ½ inch at the edges.
- Cut the brie into pieces and place all over the marmalade. Top the tart with slices of fig. Fold the edges of the crust over, crimping slightly.
- Slide the baking sheet into the oven and bake for 18-20 minutes, until the crust is a light golden brown. Cool slightly before slicing and serving.
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.