Fig tart with honey vanilla cream

Fig, this sticky, sweet, oddly looking, mythical fruit. Some suggest it’s even the “forbidden fruit” that caused Adam and Eve to be banished from the Garden of Eden. If that is the case, I can totally understand why they couldn’t resist them. Imagine this: it’s a nice sunny day, you are sitting under a fig tree, hidden in its shadow, a light breeze in the air is playing with the leaves and every once in a while there is a ray of sun gently passing your face.  When you look up, the branches are full of ripe figs, so full that are almost bursting open. You pick one and smell the sweetness in it before you even open it (except if you take one that is too ripe, than you smell fermentation). And then you eat it and it’s so good that you want more and before you know it, you ate so many that your belly hurts and you get stomach cramps, but it doesn’t matter, because it was worth it.

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Figa, ta lepljivo-sladki sadež, čudnega izgleda. Nekateri pravijo, da je to tisti “prepovedan sadež”, ki je bil kriv, da sta bila Adam in Eva izgnana iz Raja. Če je to res, popolnoma razumem, zakaj se nista mogla vzdržati. Predstavljaj si to: lep sončen dan je, sediš pod figo, skrit v njeni senci, nežen vetrič se poigrava z listi in tu pa tam te sončni žarek poboža po obrazu. Ko pogledaš v krošnjo, so veje polne zrelih fig, tako polnih, da izgledajo, kot da bodo zdaj zdaj počile. Odtrgaš eno in zavohaš njeno sladkost, še preden jo sploh odpreš (razen, če si vzel prezrelo, potem vohaš fermentacijo). Nato jo poješ in je tako dobra, da si želiš še ene in potem, preden se sploh zaveš, si jih pojedel toliko, da te boli želodec in imaš trebušne krče. Ampak to sploh ni pomembno, ker je bilo vredno. 

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Fig tart in the making
With figs you have to go for “all or nothing”, when they are ripe they are only good for a day or two, so if you want to eat them, then you have to be quick, as that is your one and only chance. And with the end of my vacation, that chance was gone. All that is left are bikini lines and a few figs that I brought with me to Belgium and became a part of this lovely fig tart, with a pie crust made with buckwheat and almond flour and a fresh vanilla and honey cream filling. This crust is made with almond and buckwheat flour. I used a bit of all purpose flour because some people find the flavor of buckwheat flour alone a bit too strong.

Enjoy the goodies!

Fig tart with honey vanilla cream
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
For the crust
  1. 90 g almond flour
  2. 90 g buckwheat flour
  3. 50 g all purpose flour
  4. 120 g unsalted butter
  5. 1 egg
  6. 1 tbsp plain yogurt
  7. pinch of salt
Honey vanilla cream
  1. 1 cup of vanilla pudding
  2. 2 tbsp honey
  3. 3/4 cup greek yogurt
To finish up
  1. 8 big, ripe figs
  2. 2 tbsp toasted flaked almonds
  3. 1 tbsp honey
The crust
  1. Preheat the oven to 180°C.
  2. Cut the butter and mix with dry ingredients in a bowl.
  3. With a food processor or using your fingers rub the butter into the flour until it resembles bread crumbs.
  4. Beat the egg and the yogurt and add to dry ingredients.
  5. Mix until you form a smooth dough (it will be a bit sticky).
  6. Place the dough in the refrigerator for 30 min. In the mean time grease your tart pan (I am using a rectangle pan 10x30 cm).
  7. This dough is a bit sticky and rolling it doesn't really work, so the easiest way to cover a tart pan with it is with your hands.
  8. With the fork pierce the dough a couple of times and bake the crust for 20-30 min until golden on top.
Honey vanilla cream
  1. Mix everything together to form a smooth cream.
  2. Spread the cream over the tart crust.
Finish up
  1. Cut the figs on quarters and place them on the cream, sprinkle with almond flakes and drizzle with honey.
Oh the Goodies http://ohthegoodies.com/
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Pri figah se gre na “vse ali nič”, ko so zrele so dobre le dan ali dva, zato se jih moraš najesti hitro, ker boš dobil le eno priložnost. S koncem mojih počitnic je tudi moja priložnost izginila. Vse kar je ostalo so bele črte od kopalk in par fig, ki sem jih prinesla s seboj v Belgijo in so postale del te ljubke figove pite, s podlago iz ajdove in mandljeve moke ter svežo medeno vanilijevo kremo. Testo je narejeno iz mandljeve in ajdove moke. Uporabila sem tudi malo bele moke, da ublažim okus ajdove moke, ki ga nekateri ne marajo.

Uživajte v dobrotah!

Pita s figami in medeno vanilijevo kremo
Write a review
Print
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Podlaga
  1. 90 g mandljeve moke
  2. 90 g ajdove moke
  3. 50 g bele moke
  4. 120 g masla
  5. 1 jajce
  6. 1 žlica navadnega jogurta
  7. ščepec soli
Krema
  1. 250 ml vanilijevega pudinga
  2. 2 žlici medu
  3. 180 ml grškega jogurta
Za zaključek
  1. 8 večjih, zrelih fig
  2. 2 žlici praženih mandljevih lističev
  3. 1 žlica medu
Podlaga
  1. Pečico segrejemo na 180°C.
  2. Narežemo maslo in ga zmešamo s suhimi sestavinami.
  3. Z multipraktikom ali s prsti drobimo maslo na manjše koščke, dokler zmes ne postane zrnata.
  4. Stepemo jajce in jogurt ter zmes dodamo suhim sestavinam.
  5. Zamesimo, da dobimo gladko testo. Testo damo v hladilnik za 30 min. Med tem časom namastimo pekač za pito (moj je pravokoten 10x30 cm).
  6. To testo je malo lepljivo tako da je boljše da ga le z rokami razvlečemo in obložimo model. Testo nekajkrat prebodemo z vilicami in pečemo 20-30 min, da se zlato rjavo obarva.
Krema
  1. Vse sestavine zmešamo, da dobimo gladko kremo.
  2. Kremo namažemo na pečeno podlago.
Za zaključek
  1. Fige zrežemo na četrtine in jih položimo na kremo, potresemo z mandljevimi lističi in pokapamo z medom.
Oh the Goodies http://ohthegoodies.com/
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One comment

  1. Oh wow, this is simply amazingly delicious.. They just look so inviting that I could grab it right off the screen

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