I was recently in San Francisco and went to a farmer's market with one of my friends. We went looking for seven fresh vegetables for a Moroccan stew (which we found, oh so yum!) but before anything found baskets of the softest freshest black mission figs for real cheap. So we bought two. And out of those two came a lovely tart. I made it up as I went, but it was fantastic with a touch of vanilla bean ice cream.
Ingredients:
1 pie crust (substituting vanilla for water)
1-2 baskets fresh black mission figs, sliced in half
1/4 cup sliced almonds
2 Tbsp honey
1 Tbsp sugar
1 tbsp flour
Directions:
Preheat oven to 450.
Roll out tart crust, press into a buttered and floured tart pan.
sprinkle flour over base of crust (it is to absorb any moisture from the figs)
Spread figs in the crust in concentric circles.
Sprinkle sugar over figs
Sprinkle almonds over figs.
Sprinkle honey over everything.
Bake for 20-25 minutes, until juice is bubbly - so it will thicken a little as it cools slightly.
Cool slightly before serving.
