At this time of the year there seems to be a glut of Figs available on the sides of the
roads here in France.
Whether they escaped from cultivation or are just naturally growing wild it is hard to
tell.
If you spot a tree with figs ripening on it the best thing to do is to instantly gather as
many as you can carry, it is inevitable that by the time you go home for a basket the
tree will have been stripped by a canny neighbour.

I have been making great quantities of Fig Jam, which I have acquired a great
fondness for, and then went searching my past recipes for a way to serve Figs as a
dessert to my guests.
This one was originally used for Raspberries but it works beautifully with figs should
you come across some in Ireland.
If not it also works well with peaches or nectarines, or even, at a pinch makes a very
luxurious Apple or Pear tart.

Fig Honey and Almond Tart

Pastry:
125g Unsalted Butter
90g Caster Sugar
1/8 Teaspoon Vanilla Extract
180g plain flour
2 Tablespoons Slivered Almonds

The Cream
100ml Crème Fraiche
1 Large Egg
½ teaspoon Vanilla Extract
2 Tablespoons Lavender Honey
1 Tablespoon Plain Flour
1 Tablespoon Ground Almonds

1 Kilo Figs

Set the oven to 180 C

Pastry

Melt the butter and leave to cool a little.
In a bowl mix this with the sugar.
Then add the vanilla and the flour and blend well together.

Butter a 23cm tart tin.

With your fingers evenly press the pastry into the tin along the base and up the sides.

Cook in the pre-heated oven for about 15 mts.

Sprinkle over the slivered almonds and bake for another 4 mts.
(this keeps the pastry crisp)

Quarter the figs and lay on the tart base with the skin side down, start at the outside
and place them in circles towards the centre.

Combine all the cream ingredients together in a bowl and whisk well together.
Pour over the figs and cook at the set temperature for 45 mts to 1 hour until the cream
is firm and the top golden.