Figs. Why is it, the fall calls for figs? I searched my local stores for these delicious little delicacies without success, until my brain finally calculated the most likely location to find these little sweets. The Olympia Co-Op to the rescue! Even as a member of the co-op, I still forget to go there first. While on my search, I stopped by another favorite produce and local food stop- Spud’s Produce Market, and found persimmons. I can’t say that I have ever cooked with persimmons, but hey, there is a first time for everything and they just stood out in all of their golden orange beauty. I have my usual produce haul in the fridge, and had some pears that begged to be used. So enter my first attempt at a baked fruit tart. Beautiful, not so much. Delicious, absolutely. Recipe at bottom (excuse the blurry photos as the recipe goes on… wine may have been involved…)
1 Cup of Flour
1 Stick of Butter
A drizzle of Honey
Start by slicing your chilled butter into the flour, taking time to pinch it in on a cool surface. This keeps the “dough” cold. Keep combining using your fingers, until all flour and butter are together. Roll into a ball, place between wax or parchment paper and roll out. Place in the fridge to keep cool.
Slice your fruit into thin, long strips. I chose to use more pears and persimmons to keep a texture that is more firm. Slice figs in half. Set aside.
Take dough from the fridge, press into a tart pan. I chose my porcelain version, but it might be better to get a removable bottom tart pan if you’re feeling fancy. Once dough is flattened to bottom and partially up the sides, place the fruit on in a pretty pattern. I used extra figs and honey to create a glaze in a pan on medium heat. Preheat your oven to 425. I drizzled honey mixture on top and placed it into the oven. Baked for about 40 minutes. Cool, serve, eat.