From a botanical point of view, the fig is a false fruit. Indeed, its receptacle, very fleshy in the shape of a drop, contains hundreds of tiny crunchy flowers. A false fruit full of little secrets which, along with dates, olives and grapes, was one of the most important foods in the diet of ancient civilizations around the Mediterranean basin.
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Fragile, the fig is to choose neither too firm nor too soft. If it has a milky drop at the base of the fruit, it is a good sign because it is a sign of freshness. At home, it should not be put in the refrigerator, because it tends to absorb odors. Better to eat it or cook it quickly. To make a fig pie, for example.
Ingredients :
- 1/2 liter of Earl Gray tea
- 350 g figs
- 400g sugar
- Shortbread
- About fifteen fresh figs
The steps of the recipe
1. Start by making a fig jam by infusing the fruit in a liter of tea, for example Earl Gray tea with its bergamot scent. The ideal is to let it steep overnight.
2. Then add the sugar and boil for 10 minutes. The jam is ready!
3. Meanwhile, prepare the sweet dough in the mold. Spread the jam and quartered figs on top to form pretty flowers.
4. We bake. The figs must caramelize and the dough must be golden brown.
And if you don't feel like cooking ...
If you want to enjoy a fig tart without having to get your hands dirty, it is possible to feast at Yann Couvreur, in Paris. This summer, the pastry chef is making a fig tart with a walnut cream and a creamy shiso (Japanese basil, Editor's note). Worth a bite to eat.