Bonus Recipe: Fig Tart French Style

Fig Tart Of My Dreams

Tarte Aux Figues Georgette may be your secret weapon for fall desserts, as it will mount a challenge to all those critters that have been stealing from your fig tree. I’m talking about you, Squirrels! Even if you are sans figuier, grocery stores and farm markets have them now at somewhat reasonable prices. All you need is a pre-baked pie or tart shell of your choice, and this recipe for a sort of fig jam that takes 2.2lbs of figs. In the oven for less than 40 minutes, and you are a hero (except to the squirrels). The recipe comes from the earliest cookbook I have from Patricia Wells, titled Bistro Cooking. It is now Alas Out Of Print.  There is a shelf in my collection dedicated to AOOP cookbooks that I treasure, and this is one of them.  In fact, my husband was so worried about losing it to disintegration, along with all the glorious recipes contained within, that he purchased another used copy, albeit with a few missing pages, (but not the ones with his favorite recipes!) This prudent practice reminds us of   Dave Barry’s back up dog.  According to Patricia Wells, the creator of this figful wonder was Georgette, the proprietor of a small restaurant in Mougins,  Estaminet des Remparts, who was known as the “queen of tarts and magician of Provençal cuisine.” And no wonder. 

Figgy Details

Her recipe calls for 160 grams of white sugar and for my own taste, I use 120 grams of India Tree Light Muscovado sugar and 40 grams of their Caster Sugar.  It has a more intense flavor, I think, but I have made it plenty of times with all white sugar.  If you don’t have a vanilla bean, substitute 1/2 teaspon of Vanilla Essence from Grasse, France or 2-3 teaspons of vanilla extract. .  It is very important that you cook the figs in a thick saucepan.  If you choose stainless steel, make sure it has a heat diffusing alloy so as to avoid scorching.  Enameled cast iron works well for this, as does the copper fait tout that is used in this photo. The original recipe advises about an hour’s worth of cooking time, but I have clocked it at around 30-40 minutes in a Mauviel Copper Fait Tout. The filling will fit a 24cm (9.5in) deep tart pan or pie pan –  or a more shallow 26cm (10.5in) tart pan.   It should be served at room temperature.  I usually put it under a cake dome in the kitchen and not in the fridge. It doesn’t hang around for long.   If there is any left, it makes a great breakfast treat.