Dune plate from the Big Arrow-Maia Ming collection
I’ve been checking out recipes lately for fig tarts, but this one from Picard was irresistibly easy. Picard is a French company that sells frozen delicacies, and since figs are not yet in season, I used frozen figs from Picard for this tart. But I can’t wait till fig season to try this with fresh figs. It was simple to make, not-too-sweet, and the thyme flavor mingles with the figs in an interesting way.
1 round pie crust
600 grams ripe figs, quartered
2 tablespoons honey
1 teaspoon dried thyme
Preheat the oven to 200° C (390°F)
Roll out the pie crust and arrange it in your pie plate.
I have a wonderful pie plate with perforated holes that I bought at Lakeland, the holes make the crust cook on the bottom as well so that it turns nice and crispy. Lakeland is a British company, and the perforated pie tins come in various formats and can be ordered online.
Sautée the figs with their juices, honey, and thyme in a frying pan fo 5-6 minutes.
Since my figs were defrosted, they had quite a bit of liquid with them, I would recommend adding a little water if using fresh figs.
Place the figs with the insides facing up on the pie crust.
Bake for 30 minutes.
Serve with a topping of greek yogurt and whipped cream. (50/50)
Eva black matte plate by Maia Ming Designs.
Hand-made posy bowl in porcelain and black matte EVA plate available at www.etsy.com/shop/MaiaMingDesigns
#lifestyleceramics #beautytexturewhimsy #simplepleasures #maiamingdesigns