The school my mom works at has a couple of fig trees, so, of course, we picked a bunch of figs. They were delicious. Nothing beats fruit picked ripe and eaten fresh from the tree. You can keep your flavorless, California fruit that was picked green and shipped across the country. Anywho, we had so many that we couldn’t eat them all right away, so I made a tart. The recipe was partly inspired by the most recent issue of Fine Cooking and partly by some research I did. We are a low-grain family so we really don’t eat much flour and my first thought was that I would make an almond flour crust. Unfortunately I forgot to set the timer on the blind-bake and – well – it was a disaster. Back to the beginning. This time with a classic short-crust. Melt in your mouth.
Lots. Of. Butter.
If you are one of those people who thinks butter is bad for you, this recipe probably isn’t for you. I suppose you can substitute a different type of crust, but I guarantee it won’t be as good. I say: eat more (good) fat. But, do as you will with the crust – here’s what I did:
Wild Child Wanderings 