Figs are in season right now, luscious and ripe! Get'em quick because, blink once, and the season will be over. I recently made a Fig and Walnut Tart that was very delicious. The recipe I used was from The Tuscan Sun Cookbook: Recipes From Our Italian Kitchen by Frances Mayes and Edward Mayes.

Closeup shot of thyme and purple flowers.

Another closeup shot of figs, lavender and thyme plants.

The items above were from thrift stores.

The large Willams-Sonoma linen tablecloth and twig placemats were also from thrift stores.

 

Fig and Walnut Tart

From The Tuscan Sun Cookbook: Recipes From Our Italian Kitchen by Frances Mayes and Edward Mayes

Serves 10

Pasta Frolla

10 Large fresh figs, halved

Extra-virgin olive oil for the baking sheet

6 Tablespoons Honey (Jasmine or Lavender, if available)

5 Tablespoons sugar

1 cup walnut halves, toasted and halved again

1/2 cup heavy cream

2 Tablespoons all-purpose flour

1/2 teaspoon fresh thyme leaves or 1/8 teaspoon dried

Preheat the oven to 375° F

Place the pastry in a 10-12 inch pie plate, trim the edges, pierce it all around with fork tines, and pre-bake for 5 minutes. Remove from the oven and set aside.

Raise the oven control to broil. Line a baking sheet with parchment paper and oil the paper. Arrange the figs on the paper and drizzle 2 tablespoons of honey and 2 tablespoons of sugar over them. Broil 2-4 minutes. Let the figs sizzle a moment, slightly caramelizing them. Don’t let the sugar brown, just melt. Remove them from the oven and turn down the oven temperature to 350°F.

In a small pan over medium-low heat, melt 1 tablespoon of sugar. Add the walnuts and toss just to coat them, about 1 minute. Take care: sugar can so easily turn rock hard, Remove the walnuts to a plate to cool.

Place the figs cut side up in the piecrust and arrange the nuts evenly over them. In a small bowl, mix well the cream, remaining 1/4 cup honey, the flour, thyme, and remaining 2 tablespoons sugar. Spoon evenly over the figs. Bake 25 minutes, or until the crust is golden and the filling is warmly browned.

After taking this shot, my friends and I devoured the Fig and Walnut Tart - Delicious!