So, I came into some figs recently, thank you Jason!, and I found that figs are primarily eaten two ways. Either by themselves with honey and possibly some cheeses or as a tart. I love bread of any kind soooo I went with the tart.
Almond Fig Tart*makes about 8 to 11 servings I guess, but who really follows that anyway?*
– 1 & 1/2 cups of flour
– 2 TB sugar
– lemon zest (optional)
– 1/4 tsp salt
– 3 TBs cold water
– 10 TBs ( 1 & 1/4 sticks) of butter, chilled and cubed into 1/2 inch pieces
Combine all dry dough ingredients in a food processor. Then add the cubed butter and pulse until it resembles a course meal. Then add the water while the machine is running. When combined, form the dough into a disc, wrap with plastic wrap and chill for an hour or so.
Cheese / Almond Filling Ingredients:
– 1 TB sugar
– 3.5 ounces Almond paste, at room temp and cubed into 1/2 inch pieces
– 1/3 cup Mascarpone cheese at room temp
– 1 TSP vanilla extract
– 2 TBs honey
Combine all filling ingredients in a food processor until smooth. Set aside.
– 6 large or 12 small fresh figs, sliced, stems removed
– 1/4 cup apricot jam
Preheat the oven to 400 degrees F and position a rack in the center of the oven.
Roll out the dough to an 11 inch circle. Transfer the dough to the baking sheet. Spread the Almond filling over the dough, leaving a 2 inch border from the edge. Place the figs on top of the filling. Spoon the jam over the figs and then fold the edges over.
Bake for 40 minutes. Allow to cool and enjoy hot or cold. I prefer it chilled.
Now onto the second recipe I made. Aspen Oat Bars!
Aspen Oat Bars
This recipe comes from the LA Times food section and makes about 12 – 16 servings.
– 1 & 1/2 cups plus 2 TBs old-fashioned rolled oats
– 1/4 and 2 TBs light brown sugar
– heaping 1/2 cup coconut flakes
– 1/2 TSP salt
– 3/4 cup nuts or sunflower seeds – I used almonds and walnuts
– 3/4 cup powdered milk
– 1/2 cup raisins
– 1/2 cup dried cranberries – I used fresh figs, cubed.
– 3 TBs butter
– 1/4 cup honey
– 1/2 cup & 1 TB peanut butter
– 1 & 1/8 TSP vanilla extract
– 2 TBs plus 1 TSP raspberry jam
Heat oven to 400 degrees F and grease a 13-by-9 inch baking pan.
Mix oats, sugar, coconut, salt, nuts, powdered milk, raisins and cranberries.
In a saucepan, melt and combine the butter, honey, peanut butter, vanilla extract and jam.
Pour the mixture into the dry ingredients and combine. Press the mixture into the pan and bake for 10 to 15 minutes. Let cool and enjoy!