I rarely take my camera to the farmers market anymore. One, because I usually haul out about 10 shopping bags plus a backpack on each visit. I wouldn’t be able to carry it even it if I had it with me. Two, sometimes I think it makes people uncomfortable. I’ll be zoomed in on the strawberries, but the people shopping are thinking I’m zoomed in on them.
It’s a struggle for me, though, because I absolutely love photographing fruits and vegetables! Especially at the market. So sometimes I make an exception and when I get to attend the market with another person, I take it along.
There is something about being in a small group that makes me look more like a tourist. Tourist + camera = acceptable.
So I met a friend at the market a couple weeks ago and brought the camera along. I spotted the figs after only a few minutes. Mixed among the green figs were a few baskets of figs with gorgeous green and yellow stripes.
The vendor took one look at me and said, “These are candy figs.” As she picked up the basket, moving it to a more attractive spot, she said, “Maybe you want to take a picture of them.”
I did. Tiger figs, also called candy stripe figs, are the type of thing that jumps out at you. Their markings and color draws you in. I was happy to get the impression that maybe my camera was more welcome than I thought. I snapped the photo and then bought the figs.
This was the first time I’d tried this variety. To me, they are super sweet and they have less figgy flavor than the Black Mission figs I usually buy. The sweetness makes them a great addition to a cheese or charcuterie board, but I wanted to make something with them.
I thought it would be a shame to completely lose their color in a jam or filling, so I decided on a tart. A cookie tart to be exact.
This is a super simple dessert that takes no more work than making a batch of cookies or a crumble. The base is made of a whole grain sugar cookie and it’s brushed with a little bourbon and honey. The figs are laid on top and then sprinkled with a hazelnut crumble. It goes back under the broiler for a minute or two for the crumble to bubble and it’s ready to serve.
Just a note, you will taste the bourbon in this dessert. It’s not baked long so the flavor comes out in each bite. It’s also one of those desserts that is best eaten the day it is made. It’s not too bad a day or two after, but tends to get a little soggy.
Fortunately, I really doubt that leftovers will be an issue you have to worry about!
- 1/2 cup unsalted butter, softened
- 1/2 cup raw sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon fine ground sea salt
- 1 1/4 cups white whole wheat flour
- 2 tablespoons bourbon
- 1 tablespoon honey
- 3 to 4 Tiger figs, sliced
- 1/4 cup white whole wheat flour
- 2 tablespoons brown sugar
- 2 tablespoons cold unsalted butter, cubed
- 1/4 cup chopped raw hazelnuts
- Pinch of fine ground sea salt
- Preheat the oven to 375 degrees F.
- In the bowl of a mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed for 2 minutes. Scrape the sides of the bowl as needed.
- Mix in the egg and vanilla. Next, add the salt and then the flour a little at a time. Mix on medium speed just until all ingredients are combined into the cookie dough.
- Press the dough into a 15 inch x 5 inch tart pan. Bake for 15 minutes, until firm and the edges are slightly browned.
- Whisk together the bourbon and honey. Once you remove the tart from the oven, brush the surface with half of the bourbon and honey. Let cool for 15 minutes.
- Arrange the fig slices over the tart. Brush with the remaining bourbon and honey.
- While the tart cools, make the crumble. In a medium bowl, stir together the flour and brown sugar. Mash the butter into the flour and sugar using a fork. Mash until a crumble is formed and the butter is evenly distributed in about pea-size pieces. Stir in the hazelnuts and salt.
- Turn the broiler on high.
- Sprinkle the crumble evenly over the tart. Broil for 3 to 4 minutes, until the crumble topping is bubbly and browned. Watch it closely to make sure it doesn't burn.
- Cut into slices and serve warm or a room temperature.
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