|Fresh figs from the neighbours tree|
Figs, love em or hate em? They don’t seem to be the most popular fruit on the block but they do have a certain romantic and sensual quality. They always seem to be paired with blue cheese and oozing juice. Mine unfortunately, didn’t ooze and because the birds get there before me, were picked a little under ripe.
According my buddy Google, you can’t ripen them off the tree, I thought its worth a try so left them in a bowl for a few days. I also read that they are ripe when the stud at the bottom starts to open.
|Fig and Manuka honey tarts|
My figs started to seep a fragrant liquid but never reached the beautiful deep ruby colour I was expecting. They were soft and edible but the taste was rather neutral. The dilemma was what to do with them? I even googled “what to do with un-ripe figs.”
I decided EASY was the way to go and happened to have some sweet pastry in the fridge from a failed attempt at jammy pinwheels for morning tea at school. I also decided that the figs needed, as they say in France a little bit of “Je ne sais quois”…
A type of syrup would work but keeping it EASY, I though why not honey – its syrupy, sweet and even better I had a pot of delicious Manuka honey sitting in my fridge.
|Delicious with Greek yoghurt|
What you need
1 packet of sweet short crust pastry
Fresh figs 1 small one per tart
Honey 2 teaspoons per tart
How to make
Put the pastry into muffin trays and smooth up the side – no need to line or butter.
There is no need to blind bake either
Chop up the figs in cubes and place into the pastry parcels.
Drizzle 2 teaspoons of melted honey onto each tart.
Bake for about 20 minutes at 180 degrees or until the pastry is golden.
Remove form the trays after about 5-10 minutes. (If you leave them in the trays the honey sets like toffee so they may stick!)
If you are lucky enough to discover a fig tree you can raid – get cracking and give these treats ago!
If you get beautiful ripe figs, make a BIG tart and slice the figs into quarters and arrange in a stunning circular pattern. Serve with yogurt, ice cream or custard.