Hi, My name is Cindy and I am addicted to figs. It is with a heavy heart that I must tell you – fig season is coming to an end. So long, fig ice cream, fig and bacon piadinas, wine-poached figs, figs with caramelized shallots and brie, apple & fig pie, pork tenderloin with fig sauce… I will miss you dearly until next year.
I’ll leave you with my final fig exploit of the season. I wanted to do an alternate version of the Apple, Bacon, & Rosemary tart that Keely loves so much, and my plan was simply to add figs to it. However, I used up the bacon making the original tart, and had to omit it (because I was far too lazy to go to the store!) – leaving us with figs, apples, and rosemary. Except then I forgot to put the rosemary in. So. It was a fig and apple tart. Which was extraordinarily similar to fig and apple pie. By which I mean – yummy.
For the dough:
*You can use a store-bought pie crust if you hate baking, don’t have time, or are just feeling lazy. I won’t judge. But I am a baking snob, so I used the free-form tart dough recipe from my beloved Baking Illustrated book, as follows:
2 tablespoons sour cream (I use Greek yogurt instead)
2 tablespoons ice water
1 cup flour
1/4 cup fine stone-ground yellow cornmeal (I used white because it’s what I had)
2 teaspoons sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into 1/2″ cubes
For the Filling: I suggest you put the bacon and rosemary in; but it is lovely without them
3 apples, sliced into 1/4 thick wedges
8 large figs (I prefer the brown/purple Mission variety)
1/2 lb of bacon, cooked, drained and chopped into small pieces
2 tablespoons fresh rosemary, chopped
2 tablespoons butter, cut into pea-sized pieces
1 tablespoon sugar
How to Make It:
1. Stir together sour cream (yogurt) and water in a small cup. Set aside in the refrigerator.
2. Stir flour, cornmeal, sugar and salt together in a large bowl. Cut butter in with a pastry knife or two knives, or alternately do this whole bit in a food processor if you have one.
3. Add sour cream (yogurt) mixture and stir/process until dough just comes together. Turn dough onto a piece of plastic wrap and flatten into a 6″ disk. Wrap tightly and refrigerate for at least 2 hours.
4. Unwrap dough and roll between two sheets of parchment paper into a 13″ circle, about 1/8″ thick. Refrigerate until firm, about 20 minutes. (I skipped this chilling step and mine was fine.)
Now, on to the filling –
1. Preheat oven to 400 degrees. (Get your chopping and slicing done while it’s heating and the dough is chilling.)
2. Arrange the figs in a single layer, leaving about two inches around the edge free of bacon.
3. Spread the bacon over the figs and sprinkle with rosemary.
4. Arrange the apples in a pretty spiral, starting from the outside and working towards the center.
5. Dab with butter and sprinkle sugar evenly over the apples. Fold the outside edge of the crust over the apples to enclose it.
6. Bake for 40 minutes, until crust is golden brown. Devour.
If you hurry – you can grab one last pint and make them into something delicious. (And in the long, cold months until they come back again, there is always fig jam.)