figs

The photogenic tart will make you look like a pastry chef, though it's no more difficult than baking a pie. A sweet tart crust is layered with almond cream, fig jam (homemade is nice, but store-bought works well, too) and fresh figs. The key to success is superb figs. They can’t be so jammy that they collapse when you cut them into quarters or sixths. But they should be sweet and ripe. The dough recipe below makes two crusts, one for now and one for later (store extra dough, well-wrapped, in the freezer).

Fresh Fig Tart

unsalted butter

fine sea salt

confectioners’ sugar, sifted

almond flour, sifted

vanilla extract

egg,

all-purpose flour

almond flour

confectioners' sugar

cornstarch

cake flour flour

unsalted

almond extract

dark rum

Powdered sugar,

Prepare the crust: In a stand mixer fitted with paddle attachment, cream butter and sea salt on medium speed for about 1 minute. Scrape down sides of bowl and paddle with a rubber spatula and add confectioners’ sugar. Combine with butter at low speed. Once incorporated, scrape down bowl and paddle. Add almond flour and vanilla extract and combine at low speed.

Gradually add egg and a quarter of the flour (scant 1/2 cup or 55 grams). Beat at low speed until just incorporated. Scrape down bowl and paddle. Gradually add remaining flour and mix just until dough comes together, stopping from time to time to scrape in any mixture adhering to sides and bottom of bowl. Do not overbeat. Dough should be soft to the touch.

Separate dough into two equal portions. Gently press each portion into a 1/2-inch-thick rectangle. Double-wrap airtight in plastic wrap. Refrigerate one dough portion for at least 4 hours, preferably overnight; chill or freeze the second portion for another use.

Very lightly butter a 9-inch tart pan with a removable bottom. (You should not be able to see the butter.) On a lightly floured surface, roll out dough to a 10 1/2-inch circle, 1/4 inch thick. Dust work surface and dough often, and work quickly so dough remains cold. Gently roll dough over lightly dusted rolling pin and transfer to pan, gently easing it in and trimming the top edge. Chill uncovered for at least 1 hour, preferably longer.

Prepare the tart: Heat oven to 325 degrees. Sift together almond flour, confectioners’ sugar, cornstarch and flour into a medium bowl.

Place butter, salt and vanilla and almond extracts in a stand mixer fitted with the paddle and beat 1 minute at medium speed. Scrape down bowl and paddle, and add almond flour mixture. Beat at medium speed for 1 minute, until incorporated. Stop, scrape down bowl and paddle, then turn on machine and gradually add egg. Add rum and beat at medium speed until egg and rum are incorporated.

Remove tart shell from refrigerator and place on a baking sheet. Using a fork, pierce rows across surface of crust, about 1 inch apart. Scrape almond cream onto crust and, using a small offset or rubber spatula, spread evenly over crust.

Place in oven and bake 40 minutes, until crust and almond cream are golden brown and the tip of a knife comes out clean when inserted into cream. Remove from oven and let cool for 40 minutes on a rack.

Using a small spatula, spread fig jam over surface of tart in an even layer.

Remove stems from figs. Cut small and medium figs into quarters, large figs into sixths or eights. Arrange in concentric circles, starting with the rim, with the stem end down. Slices should angle upwards. If not serving right away, refrigerate. Dust with powdered sugar just before serving.

A great way to showcase the color and deep flavors of ripe figs.

Fresh Fig Ice Cream Recipe

(1 kg) fresh figs (about 20)

(125 ml) water

lemon,

(150 g) sugar

(250 ml) heavy cream

lemon juice,

Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium, nonreactive saucepan with the water, and zest the lemon directly into the saucepan. Cover and cook over medium heat, stirring occasionally, until the figs are tender, 8 to 10 minutes. 

Remove the lid, add the sugar, and continue to cook, stirring frequently, until the figs are a jamlike consistency. Remove from the heat and let cool to room temperature. Once cool, purée the fig paste in a blender or food processor with the cream and lemon juice. Taste, then add more lemon juice if desired.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

The classic Italian panna cotta — cooked cream — is a pure white custard set with gelatin instead of eggs or starch. It can be prepared up to 2 days in advance, in individual ramekins or a larger mold. In season, it is lovely served with a compote of figs and berries. At other times of year, use other fruits or a simple fruit coulis. Alternatively, a caramel sauce or a bittersweet chocolate sauce drizzled over the panna cotta can be quite nice. Wait until just before serving to unmold.

Panna Cotta With Figs And Berries

half-and-half

granulated sugar

lemon

gelatin (1 package)

blueberries

blackberries

raspberries

figs,

60 milliliters kirsch

Panna Cotta With Figs and Berries

In a small saucepan, heat the half-and-half over medium-low until it just begins to simmer. Turn off heat. Add sugar, stir to dissolve, then add lemon peel, salt and almond extract, and let steep while you prepare the rest of the recipe.

Meanwhile, put gelatin in a small bowl and add 3 tablespoons cold water. Let dissolve, mashing with a spoon to prevent lumps, about 5 minutes. Add to the half-and-half mixture, and whisk well to incorporate.

Using a fine-meshed sieve, strain into a measuring cup with a spout. Pour mixture into 4 (4-ounce) ramekins, tea cups or wine glasses. Cover with plastic wrap and refrigerate until firm, about 2 hours. (It is a good idea to make the panna cotta several hours ahead or up to 2 days in advance.)

Heat oven to 400 degrees. Make the compote: In a small, wide skillet, a gratin dish, or a pie pan, arrange the berries, then the figs cut-side-up. Sprinkle with the granulated sugar and the kirsch or Calvados. Roast, uncovered until juicy, with most of the liquid evaporated, about 40 minutes. Let cool to room temperature.

To serve panna cotta, run a knife around edge of the ramekins, then invert them over a soup plate or dessert dish. Shake gently to unmold. Surround panna cotta with fruit and roasting juices. (Alternatively, serve in the ramekin or wine glass with fruit on top.)

Here is a recipe for pizza that calls to mind — at least this mind — the joys of car travel through southeastern France, where pizzas such as this are available at all the imaginary cafes in small towns near the Italian border. It certainly tastes as if it comes from that region and, if you close your eyes as you eat it, you can almost imagine yourself halfway through a drive from Aix to Turin. The time spent caramelizing the onions is more than worth it, so do it the day before you intend to make the pie. Which is when, as it happens, you should make the dough as well. And we have a <a href='http://cooking.nytimes.com/recipes/1016230'>recipe</a> for that as well — a version adapted from the team behind the magical Roberta’s Pizza in Brooklyn.

Pizza With Caramelized Onions, Figs, Bacon And Blue Cheese

butter

onion

thyme leaves

bay leaves

Kosher salt

bacon,

pizza dough

Flour,

mission figs, stems trimmed, cut into quarters or small pieces

Gorgonzola

Extra-virgin olive oil, to drizzle

black pepper

Pizza With Caramelized Onions, Figs, Bacon and Blue Cheese

At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.

Melt the butter in a large sauté pan over high heat. Add the onions, thyme and bay leaves. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.

Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.

Place the <a href="http://www.nytimes.com/recipes/1012488/pizza-dough.html">pizza dough</a> on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and bacon, and finally the Gorgonzola, leaving roughly a 1/2 inch border. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and some cracked black pepper. Serve hot. Makes 1 pizza.

This traditional Indian dessert is the perfect end to your Asian inspired meal.

Fig, walnut and saffron kulfi

saffron threads

water

can sweetened condensed milk

coconut milk

thickened cream

cinnamon

green cardamom pods, bruised

cloves

dessert figs, coarsely chopped

(30 grams) walnut halves, chopped

(125 grams) finely chopped palm sugar

300 milliliters thin cream

star anise

Check out our vegetarian recipe for crunchy filo-baked fresh figs stuffed with peppered goat’s cheese. This recipe makes an awesome little nibble or starter that’s really easy to make

Filo-baked fresh figs stuffed with peppered goat’s cheese

figs 6, large

grams,

black peppercorns 2 tsp, ground

butter 50 grams, melted

filo pastry 6, large sheets

chives a few, snipped

Fig, gorgonzola, walnut and watercress salad

Figs (Main)

150 g Gorgonzola (Main)

Walnut halves

Watercress, (or a large punnet of picked leaves)

tsp Vincotto, (available from delis and some supermarkets)

Tbsp Extra virgin olive oil

Lemon, (juice)

& pepper

Halve or quarter the figs, depending on size. Cut off the stems.

Arrange the watercress on a large platter and scatter over the walnuts. If not using fresh, lightly toast walnuts for 10 minutes in a medium-hot oven - 180C.

Arrange the figs and the cheese, then drizzle over the vincotto, olive oil, lemon juice and seasoning. Toss very gently with your hands and serve.

Seared foie gras lacquered with a sweet-hot fig mostarda and fresh figs.

Pan-Seared Foie Gras With Fig Mostarda and Fresh Figs Recipe

For the Fig Mostarda

cognac

sugar

mustard

mustard powder

salt

For the Foie Gras:

chives

Make the Fig Mostarda: Combine dried figs, cognac, sugar, whole grain mustard, and mustard powder in a small saucepan and bring to a simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook until reduced and syrupy, about 30 minutes. Transfer to a bowl and set aside until cool. Season with a pinch of salt.

For the Foie Gras: Lay a double layer of paper towels on top of a plate or cutting board and set aside. Season foie gras liberally on all sides with salt and pepper. Heat a small skillet over high heat for at least 3 minutes. Place foie gras in skillet scored-side-down. It should immediately start smoking, sizzling, and rendering fat. If it doesn't, remove and allow the pan to preheat for another 1 to 2 minutes. Once all four pieces of foie are in skillet, cook, swirling pan gently every few seconds, until deeply browned and crisp on first side, about 30 seconds. Use a thin metal spatula to flip foie gras onto second side and cook for 30 second longer. Transfer to paper towel-lined plate and let rest for 1 minute.

Use a small spoon to glaze each piece of foie gras with syrup from fig mostarda. Spoon some of the fig mostarda onto four individual serving plates and place 1 slice of foie gras on each. Top with chives, coarse sea salt, and fresh fig slices. Serve immediately with lightly dressed greens.

This sweet Fresh Fig Chutney with raisins and apples is the perfect accompaniment for white meat, cheese platters and charcuterie boards.&nbsp; Seasoned with warming spices like nutmeg, cloves and ginger, it also makes for a wonderful DIY Christmas gift idea for your foodie friends.

Fig Chutney

brown sugar (unpacked)

apple cider vinegar

figs (fresh

apple (diced)

raisins

tsp ground ginger

clove

nutmeg

Soak raisins in a bowl of hot water for 10 minutes.

In a saucepan, melt sugar with vinegar. Add the figs, apple, onion, raisins, salt and spices (ginger, clove and nutmeg).

Bring to a boil, then reduce to low heat and cook for about an hour, stirring frequently.

Put the chutney into a jar and store it in a dry place.

https://content.jwplatform.com/videos/2BKnvB09.mp4

This sweet Fresh Fig Chutney with raisins and apples is the perfect accompaniment for white meat, cheese platters and charcuterie boards.  Seasoned with warming spices like cloves and ginger, it also makes for a great DIY Christmas gift idea.

Haroseth was served for Passover at Seders in Roman times, if not earlier, and versions exist all over the world, adapted for the fruits and nuts available. This recipe from Italy contains no spices, relying instead on a vibrant mix of fresh and dried fruit for flavor — so use the ripest and sweetest you can find.

Haroseth With Chestnuts, Pine Nuts, Pears and Dried Fruits

apple,

pears,

banana,

prunes

dates, pitted

almonds

pine nuts

orange juice,

chestnuts

In a medium pot, combine all ingredients except for the chestnuts and stir to combine. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until fruit starts to break down, about 30 minutes. Stir in chestnuts.

Transfer to a food processor and pulse in short bursts until chunky, or until desired texture is reached.

The Working Chard Smoothie Bowl works hard to deliver all the nutrients your body needs.

Working Chard Smoothie Bowl

Cup Swiss Chard

Avocado

Figs

Cup Coconut Milk, unsweetened

Cup Coconut Yogurt, unsweetened

Tablespoons Superfood Essentials Vanilla Plant-Based Protein

Teaspoon Matcha Green Tea Powder

Cup Ice

Add ingredients in the order listed and blend until smooth, about 30 to 60 seconds.

Add your toppings such as strawberries, hemp seeds, granola, shredded coconut, and chopped figs.

The easiest fig dessert bursting with flavors. Cinnamon, brown sugar, rosemary and honey make these roasted figs so addictive!

Simple Oven Roasted Figs

brown sugar

rosemary

honey

Slice the figs as you desire and place in a baking dish.

Sprinkle brown sugar and cinnamon on fig slices.

Roast for 40 minutes and remove from oven.

Cool for 10-15 minutes and serve with honey.

Tried this tonight and I am impressed how easy and delicious this recipe is. Thank you!

These figs look absolutely stunning! Fantastic recipe Zerrin - I am so much inspired now to make something similar :)

Yummy. So easy to do. My fussy son enjoyed them after refusing them at first. We had some vanilla ice cream too.

These were SO delish and easy to make!! I can’t wait to make more!

Wow Yusef, brilliant recipe - thankyou. Delicious. I added a drizzle of olive oil, and served on fresh yoghurt, topped with chopped walnuts. Many thanks.

Simple and delicious but the very sweet ripe figs barely need any sugar

Just made these tonight as a simple dessert. I included the cinnamon and rosemary, and also added ground cardamom. The aroma of all that roasting in my toaster oven is absolutely divine! I snuck a wedge out for a taste and it's as heavenly as its tantalizing smell! I plan to serve with a dollop of Allouette herbed cheese, drizzled with honey. Can't wait for dessert!

I have an abundance of figs right now from 2 trees, so have tried various recipes. This is a clear winner! Simple and delicious! I sprayed a casserole dish with coconut oil and then filled it with figs. I added a dusting sea salt and they are outstanding! Thank you so much for sharing this recipe!

This is one of the most delicious things I have ever eaten. After finishing a batch, I went out and bought more figs so I could make more

https://www.youtube.com/watch?v=c0mvx2YE7HE

This is the easiest summer dessert recipe made with fresh figs. Figs are sliced and seasoned with brown sugar, cinnamon and rosemary and then baked. This #figrecipe is a hit when served with vanilla ice cream or whipped cream and with a drizzle of honey. One of the best #glutenfreedesserts ever!

SUBSCRIBE ► https://www.youtube.com/c/Giverecipe

RECIPE:

Ingredients:
5 fresh figs
1 tablespoon brown sugar
½ teaspoon cinnamon
A handful of rosemary sprigs
1 and ½ tablespoon honey

Method:
Preheat oven to 350F (180C).
Slice the figs as you desire and place in a baking dish.
Sprinkle brown sugar and cinnamon on fig slices.
Toss rosemary sprigs over them.
Roast for 30-40 minutes and remove from the oven.
Cool for 10-15 minutes and serve with honey and vanilla ice cream or whipped cream.

If you make this recipe, tag us over on Instagram at @give_recipe

Get the full printable recipe here: https://www.giverecipe.com/simple-oven-roasted-figs/

MORE FIG RECIPES:
Vegan Fresh Fig Bread: https://www.giverecipe.com/banana-fig-bread-recipe-with-fresh-figs/
Unripe fig Jam: https://www.giverecipe.com/unripe-fig-jam/
Honeyed Figs With Cheese: https://www.giverecipe.com/honeyed-figs-cheese/
Oatmeal With Figs: https://www.giverecipe.com/healthy-baked-oatmeal-figs/

FIND US ON
Our Blog: https://www.giverecipe.com/
Facebook: https://www.facebook.com/GiveRecipe
Instagram: https://www.instagram.com/give_recipe

Oven Roasted Figs

Prosciutto & Fig Cheeseball Bites

(8 ounces) cream cheese,

Gouda cheese, shredded

prosciutto,

walnuts (optional)

pretzel sticks

In large bowl, use electric mixer to beat...

In large bowl, use electric mixer to beat cream cheese, Gouda, prosciutto, figs and chives until well combined. Roll mixture into 24 tablespoon-size balls. Refrigerate 1 hour or until firm.

If desired, place walnuts on small plate and...

If desired, place walnuts on small plate and roll cheese balls in walnuts; pressing so nuts adhere to cheese balls. Immediately before serving, skewer each cheese ball with a pretzel stick.

Whether you get them from your backyard garden or the local farmers' market, tomatoes are one of summer’s sweetest staples. In the kitchen, one of the best things a cook can do with a surfeit of ripe summer tomatoes is not to cook them. With such tasty beauties available (and given the tomato-pleasing heat), salads make more sense. Start simply by slicing big tomatoes into rounds and cutting smaller ones into wedges and the cherry and grape varieties in half. Very gently toss them with fresh herbs, balsamic vinegar, olive oil and good salt. Use whatever you’ve got to hand to dress up the pile. Here, we’ve used some crumbled blue cheese for tang, fresh figs for sweetness and a sprinkle of toasted pine nuts for crunch.

Top 40 figs recipes from across the web

The most viewed figs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Fig Tart

Fresh Fig Ice Cream Recipe

Panna Cotta With Figs And Berries

Pizza With Caramelized Onions, Figs...

Fig, walnut and saffron kulfi

Filo-baked fresh figs stuffed with ...

Fig, gorgonzola, walnut and watercr...

Pan-Seared Foie Gras With Fig Mosta...

Fig Chutney

Haroseth With Chestnuts, Pine Nuts,...

Working Chard Smoothie Bowl

Simple Oven Roasted Figs

Prosciutto & Fig Cheeseball Bites

Tomato, Fresh Fig and Blue Cheese S...

Warm Fig and Chocolate Sponge Cake

Beet and Barley Salad With Date-Cit...

Apple strudels

Boiled fig & tokay pudding

Fig sorbetto

Hot baked fruits with butterscotch ...

Quick chocolate panforte

Chocolate Pan Forte

Mini chocolate christmas cakes

Roast lamb racks with fig and port ...

Tobie's Christmas chicken

Sticky fig and whisky puddings with...

Yoghurt & muscovado semifreddo with...

Fig and coffee crumble cake

Figs Stuffed With Goat Cheese

Cabernet-Cranberry Sauce with Figs

Fig and Cherry Cookie Pies

Fig and Cherry Pistachio Tarts

Fresh fig chutney

Gingered rich fruit cake

Winter fruit salad

Jamie Oliver's rice pudding

Fig Coffee Cake

Homemade Fig Bars Recipe

Roasted Chicken With Figs and Rosem...

Fig Sorbet

The most viewed figs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine