Fresh Fig Tart on Puff Pastry (You want pies with that?)

Monday, September 7, 2009

Fresh Fig Tart - Food Librarian
For this month's You Want Pies With That? Challenge, Jenn of Piccante Dolce chosen theme is: Summer Vacation.

As a kid, we didn't go away much but I do remember visiting with cousins and grandma on our summer break. One of the relatives had a tree and would bring figs. Oh, the love affair begins. I love figs and I would take a plate of figs over a box of chocolate.

Fresh Fig Tart - Food Librarian
Fresh figs.
Puff Pastry.
Butter and sugar.
Yum Summer Fun.

Fresh Fig Tart - Food Librarian Fresh Fig Tart - Food Librarian
I used Pepperidge Farms Farms Puff Pastry. This is my first time using it as Trader Joe's doesn't carry their butter puff pastry now (it might be a seasonal item). Um, maybe I'm reading the label wrong, but this PF stuff has NO BUTTER. I didn't know you could make puff pastry without butter. Anyway, I cut this palm oil puff pastry into a few circles and squares, sprinkled on some sugar, and placed the fresh figs atop. I sprinkled the figs with a tiny bit of butter (it needs to come from someplace!) and some brown sugar.

Fresh Fig Tart - Food Librarian
These figs were from a colleague's parent's tree. It's good to have friends in high places, and friends with fig trees.

Be sure to check out all the other delicious summer pies on the You Want Pies with That? website! I hope you are all enjoying the last days of summer!!

Thanks Jenn for picking a fun theme!
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35 comments:

Nithya said... [Reply to comment]

Looks just too yummy.. the pics are perfect to tempt anyone.

Do take a look at my blog for an event announcement. Your participation will thrill us more. :)

Shana Lee said... [Reply to comment]

OMG those look fantastic! And so simple. I'm going to have to try this with peaches. The arrival of peaches at the farmers' market says "summer" to me. :)

Kate said... [Reply to comment]

I must confess, I have never eaten a fig. If you picked a fig over chocolate, I've got to try one! I always love your presentation on your pies!

the southern hostess said... [Reply to comment]

This looks wonderful. I love figs with cheese.

Madam Chow said... [Reply to comment]

Your pics get better and better. This looks mouth watering!

Susan C said... [Reply to comment]

Mary, How long and what temp. you do bake the tart?

Your timing is perfect. I have hundreds of ripe figs.

The Food Librarian said... [Reply to comment]

Susan C, Lucky for you! I baked it at 400 degrees for 15-20 minutes...until the puff pastry got brown. You can also make this using a pie crust too. - mary

Audrey said... [Reply to comment]

What a great idea! I'm new to fresh figs, but they're so good. If George Clooney hasn't come over yet, he will now. :)

Anh said... [Reply to comment]

I really love fresh figs. And this dish is brilliant!

Judy said... [Reply to comment]

Well, your tarts make even figs look tasty! ;) They are ripening all over the neighborhood right now.

Let's see, 3 ice cream makers to how many bundt pans? :)

Jada said... [Reply to comment]

These look so pretty! I made a version of these but they don;t look as cool : )!

Ingrid said... [Reply to comment]

I tell you what, you offer me figs or chocolate and I'm grabbing the figs.
~ingrid

vibi said... [Reply to comment]

Very beautiful, very French...

Monica H said... [Reply to comment]

I love simple dessets like this. These are too pretty.

Yeah, I know. I was reading the label on the PeppFarm puff pastry the other day and noticed there was no butter either. At least it tastes good!

Esi said... [Reply to comment]

I think I am going to make a fig tart soon. I have been thinking about it for a while and these gorgeous pics are the push I needed.

Damaris said... [Reply to comment]

really, really, really want some of that right now. wish you lived in NorCal instead of SoCal.

Nanette said... [Reply to comment]

I loooove figs, although they always remind me of aliens or Venus flytraps.

Ellie said... [Reply to comment]

I love fresh fig tart. Can't wait for fig season in Sydney to make it again!!

Nutmeg Nanny said... [Reply to comment]

Mmmmm those fresh figs looks delicious.

Sara said... [Reply to comment]

So pretty! Love the tarts...these are gorgeous and look really delicious!

Nichi said... [Reply to comment]

Beautiful tarts!

jane of many trades said... [Reply to comment]

we planted a little fig tree near our herb garden and this year it has nearly doubled in size. we recently discovered it has the first fig-i see a wrestling match in the future. hopefully, there will be fig tarts, fig jam and who knows what else too!

Katie said... [Reply to comment]

I LOOOOOOOOOOOOOOOOOOVE figs!!! These look so awesome!!

Jacque said... [Reply to comment]

Mmmm, nummers!! Those look so tasty... I might have to break down and try them (and try figs for the first time ever, not counting Fig Newtons cookies).

Inspiring :)

suz said... [Reply to comment]

That looks absolutely beautiful. I've never loved fig, but that sure makes me want to try again!

Wok Through the Fire said... [Reply to comment]

From one librarian to another...great job!

Echo said... [Reply to comment]

probably old news at this point, but yeah, you can make most pastry from about any fat, the point being to seperate layers so it fluffs as it bakes instead of solidifying together.. you can probably use any asortment of oils, liquid or solid, nut oils, corn oil, palm oil, shortening, coconut oil.....lard...of course butter is generally preferred..

most pastry dry mixes incorporate shortening...and some people swear on a stack that lard makes the best biscuits...

if you arent on a low fat diet..but what dieter eats biscuits anyway...

Anyway, on to buisness, i might have missed it, but what was your oven temp and cooktime? or did you just go by the old standard of waiting till it looks done (i have bad luck with that, usually end up with charcoal)

The Food Librarian said... [Reply to comment]

Echo, sorry I forgot to mention the temp and time. 400 degrees for 15-17 minutes...until the puff pastry looked brown and done. - mary

sweettherapie said... [Reply to comment]

amazing pictures!! i've always wanted to use figs, but for some reason they slightly scared me.. that's mad, i know - and now i'm definitely going to give it a try! xx

Jen H said... [Reply to comment]

Those figs are gorgeous! And the tarts look amazing too!

pinkstripes said... [Reply to comment]

I heart fresh figs. Too bad they're season is too short (IMO). Your tart sounds awesome.

April said... [Reply to comment]

I am lucky enought to have fig trees and that tart is my favorite way to eat them. I love it with a little honey and goat cheese. Yum!

Bec said... [Reply to comment]

I mourn moving from our last house all summer long because there was an amazing black mission fig tree. These look worth the price of figs at Whole Foods.

Gwendolyn said... [Reply to comment]

Nate needed something figgy to bring for a co-worker's last day and this was just the thing. It was totally delicious, thanks for the great (and easy) idea, Mary!

lakeviewer said... [Reply to comment]

I've come in from somewhere, looking for figs. Yes. I used to live in California, and took all that produce for granted. I think I'll return and drool.

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