Wednesday, August 29, 2012

Honey I Love You Fig Tart

     I just cannot believe the bounty of figs on the fig tree this year! Ever since our friends Vince and Jim carted it out here to live  6 years ago it struggled to produce 4 or 5 figs in a summer.  It did much better at their house in the city, where it lived in a whiskey barrel in the backyard. The fig seemed to enjoy it's life there but  eventually it grew too big for the barrel so we gratefully adopted it. After the first few years I began to think it didn't like the suburbs. I never wrapped it up in the winter as had been suggested. Every spring looking at a bunch of feeble branches sticking out of the ground I was sure I had killed it. Oh, it would come back but it never seemed to reach it's full potential; until this year. Every few days I am gleefully plucking big, juicy purple fruit and hunting with anticipation for more to ripen. I'm thinking that fig doesn't miss his barrel at all!
     So what do you do when you have a lot of figs? You buy some more and make Honey (I love you) Fig Tart with a ginger snap crust and honey flavored coeur a la creme filling, green and purple figs, and raspberry glaze. Well, that's what I did anyway!

Honey I Love You Fig Tart

2 cups (about 12 ounces) ginger snap cookies
1/4 cup melted butter
1 package (8 ounces) cream cheese at room temp
1/4 cup honey plus 1 Tablespoon for glaze
2 Tablespoons seedless raspberry preserves
10-12 ripe, fresh figs

Preheat oven to 375 degrees. Process ginger cookies in a food processor until finely ground. Transfer to a medium bowl and add melted butter, stir until all butter is absorbed. Fill a 4 X 9 inch removable bottom tart pan (or a small round tart pan) with the crumb mixture and press it gently into the sides and bottom. Chill for 5 or 10 minutes and then bake for 10-15 minutes. Chill baked crust as you prepare the glaze and filling. For the glaze, heat preserves in a small pot on low heat, add honey and stir to combine. Remove from heat and set aside. In a medium bowl beat cream cheese  with a spatula or wooden spoon (or you can also use an electric mixer). Add honey and mix until soft and creamy. Leave the crust in the tart pan and fill with coeur a la creme. Chill another 10-15 minutes. Carefully remove the tart from the pan and either leave it on the metal bottom or transfer it to a fancy serving plate (one of which I do not have). Arrange sliced figs on top of filling and brush with glaze. Makes 8 servings.

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1 comment:

  1. Thanks to for including this in the fig edition of "share your sweets"!