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Fancy Fun With Figs

I did it! Two weeks ago, I wrote about wanting to make a fig tart with fruit from the trees of family members (see Fun With Figs). And a little more than a week ago, in honor of Shawn’s birthday and at his request, I actually made it. I followed a recipe in Rose Levy Beranbaum’s cookbook The Pie and Pastry Bible, substituting sprouted whole wheat pastry flour for the all-purpose flour it called for in the tart crust. We thought it tasted like a fruit-infused tiramisu—especially on the second and third days, after the tart crust had moistened from soaking up the marsala-flavored mascarpone filling. It was the most gourmet item I’ve made in awhile. The process was time-consuming and required focus (something that’s often in short supply around our house!), but it was worth the effort to have something special to celebrate Shawn’s day. And I don’t even think he minded that I refused to mess up the masterpiece by poking 44 candles into it for him to blow out. After all, he’d already gotten his wish. 🙂

This post is part of the Tuesday Twister blog carnival hosted by www.gnowfglins.com. To link to today’s Tuesday Twister on that site, click here.

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1 Joy { 08.04.10 at 6:42 am }

Do you have the recipe you can share? I still have a ton of figs to figure out what to do with myself. 😉

2 Sonya Hemmings { 08.04.10 at 8:37 am }

Hi, Joy:

I didn’t really alter the recipe enough to feel justified in publishing it here as it is copyrighted protected in her cookbook—not to mention, her methods are notoriously complicated, but worth it on special occasions. 🙂 We have really been enjoying figs in our morning muffins (see my previous post, Fun With Figs, for a link to that recipe).

3 Wendy { 08.04.10 at 10:48 am }

Wow, it looks delicious! I can’t believe you still have figs.
Happy Birthday, Shawn!

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