Fresh Fig Pastry


Could it  be  that  Adam  and  Eve were  banished  to  earth over  figs  and  not  apples ?   Under  the  deceptively  simple  skin , figs  pack  beautiful colors,  taste and  texture .  Easy to imagine  being  intrigued  by something  like  this.  This pastry is  made  with  fresh figs   and a  bit  of  ginger  to add  some  spice. Serve with  a scoop of   vanilla  ice  cream  or a  squirt  of  whipped  cream  for  those  with   sweet  tooth or   with  a  cup of Irish coffee  ..  either  way   this is  a  wonderful  after  dinner  desert . After all  how bad can a  little bit of  (healthy !!!) temptation after  dinner  be?.


The   recipe  is   fairly  simple .  A pâte sablée  inspired  pastry crust ,  fresh   figs  and  a   dusting  of   warm  ginger  and  brown  sugar .    As it  bakes  the  pastry crust  rises  up and melts around  the  figs   holding it in a warm embrace. The  pastry crust  has  to be  chilled , but  can be   made  ahead  and   even  frozen  for   a  few  months  in  advance.  If  freezing  defrost  it in the  fridge  before  using.   This  is  one  recipe  with  infinite   variations –   use   with different   stone  fruits ,  chocolate  chips  or even  caramel  chunks .

The pastry crust is   easy to make .  Sift  the  flour,  one  can  safely substitute  finely ground  whole  wheat  flour  up to  50%  without  noticeable  difference  in  taste,   along  with  salt  and  baking powder .  Cut  the   chilled  butter into  chunks  and  add  to the   flour  mix .   Using a  pastry  cutter  or   fork  cut  the  butter  into the    flour   till the  mixture   resembles  coarse  bread  crumbs.  Alternately one  can  add  the   flour  and   butter  to  the  blender  and  pulse a  few  times .

Add  the   fine  sugar  to  the   mix.  Do not  substitute  powdered  sugar or  icing  sugar .  Break  and   beat  the egg  well.  Pour  the    beaten  egg into the  flour  mixture   and   gently  stir  to moisten  all the  flour .

Scoop  and  press everything  together into a  ball ,  if needed  use  your  hands .  Do not  knead the  dough.  The   dough   will feel  coarse   with  cracks in between.  It is  to be  expected.   Place on a plastic  wrap, flatten  gently   and  cover   tightly .  Refrigerate  for  at  least  an  hour. Can be  kept in the   fridge  for  1  to 2  days .  If  planning  to keep   for  longer   place  the   wrapped  dough in a  freezer bag ,  remove  as  much air  as  possible  and   freeze .

While  the   dough is  chilling ,  clean  and  trim  the   figs .  Halve  them  lengthwise .   Set  aside .  Line  the   bottom of  an  8″ spring  form pan or  a  tart  pan .  Grease  and  dust  the  sides .   Set  aside .   Mix  the   brown  sugar  and  ginger  a well . When   ready to bake,  preheat  the  oven  to 375°F (190°C).

Take  the  pastry   dough  from the  refrigerator  and  leave on the   counter   for  5  to  10 minutes . It  should  be  cold but  when  pressed  should  give a  bit .  Open the  plastic  wrap  and  gently flatten  to  a 6″  circle .  Do not  worry  about  the  shape  now .  Transfer   to   the   prepared  pan . Use  your  fingers  or  the  back of a  spoon  to flatten the  dough  into the  base  of  the  pan .  Do not   work   too much   – an overworked dough  will  not  create  the  flaky slightly crumbly  base.

Arrange  the   figs  on top the  pastry ,the  cut  sides  facing  up .  Sprinkle  the   brown  sugar and  ginger  mix  on top . Place  in   preheated  oven  for  30 to 35  minutes   till  the   dough  rises  to the  top  and  bubbly and  a  bit  brown .


Cool in pan  for  a  few  minutes . Remove  the   sleeve  .  Cool  on a  cooling  rack  for a 10 minutes .   Slide  off  to  the  serving  place . Serve  warm or  cold .




Fig Pastry

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 2 hours

Yield: One 8" Tart

4 to 6

Fig Pastry


Figs - 1 lb box
Flour - 120 gm (1 C)
Baking Powder - 1/2 Tbsp
Salt - 1/8 Tsp
Butter - 6 Tbsp Chilled
Sugar - 75 gm (1/3C)
Egg - 1
Brown Sugar - 2 Tbsp
Ginger Powder - 1/2 Tsp


Sift the flour , salt and the baking powder together. Cut the chilled butter into chunks and add to the flour mix . Using a pastry cutter or fork cut the butter into the flour till the mixture resembles coarse bread crumbs .

Add the sugar and mix .

Beat the egg well and add to the flour mix . Gently mix in using hands or a spatula . Bring the dough together in a ball. Flatten a little and cover with a plastic wrap and chill for at least an hour .

Preheat the oven to 375°F(190°C).

Remove the dough from the fridge .

Clean and trim the figs . Slice in half .

Prepare an 8" spring form pan or a tart pan . Place a parchment paper on the bottom and grease and flour the sides.

Gently flatten the dough into a circle of 6 to 8" in diameter and transfer to the prepared pan . Use fingers to press gently into into the bottom of the pan. Arrange the figs on top with the cut sides facing up . Do not press the fruit into the dough. Mix the brown sugar and ginger together and sprinkle on top of the figs .

Transfer to the preheated oven and bake for 30 to 35 minutes .

Cool in the pan for 5 minutes . Remove the sleeve . Transfer to the wire rack and cool for a few minutes . Slide onto the the serving pan. Slice and serve .

Leave a Reply

Your email address will not be published. Required fields are marked *