{"id":13275,"date":"2013-09-21T10:12:23","date_gmt":"2013-09-21T17:12:23","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=13275"},"modified":"2013-09-21T10:12:46","modified_gmt":"2013-09-21T17:12:46","slug":"tartelette-aux-figues","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/tartelette-aux-figues","title":{"rendered":"tartelette aux figues"},"content":{"rendered":"

\"chef<\/i><\/strong><\/p>\n

what is a fig to do ?<\/i><\/strong><\/p>\n

tartelette aux figues
\n<\/i>(fig tartlets)\u00a0<\/i><\/strong><\/p>\n

Fig season in the U.S. is short,<\/em> but sweet. They always seem to be here at the same time we are transitioning from Summer to early Fall with its demands of work and school. I like to think that the change in the market is giving us a sweet treat to ease the craziness of our schedules. Along with figs, the markets are filled with varieties of grapes and the early harvest of apples and pears. Heirloom tomatoes are disappearing with the sun.<\/span><\/p>\n

\"chef<\/p>\n

Rarely are you able to purchase figs individually. Generally they are sold in a basket and they ripen quickly (due to their sugar content). The volume purchase always leads to the question, \u201cWhat to I do with all of these figs before they go bad?\u201d Every year I am asked for fig recipes.<\/span><\/p>\n

\"chef<\/span><\/p>\n

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Figs add a natural sugar to your oatmeal or your Greek yogurt in the morning. Figs pair well with cheese (blue cheeses, feta, goat cheeses are my favorite to use them with). They are a nice addition to salads. <\/span><\/p>\n

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Figs can be stuffed and\/or wrapped with prosciutto or bacon. You can roast them or poach them in wine. I love to use them in port reduction to accompany lamb or bake them with chicken legs. A fig compote or jam is always delicious to spread on your morning toast or to enjoy with your goat cheese.<\/span><\/p>\n

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Enjoy them now. They will be gone before you know it.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

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It was a combination of the chilly weather, a crazy schedule, and the annual fig question which caused me to give you an easy tartlet recipe this week. These fig tartlets can be enjoyed warm or at room temperature. You can eat them as a snack or as a dessert.<\/span><\/p>\n

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\"chef<\/p>\n

The beautiful thing about this simple recipe is that you do not have to limit it to figs (IF<\/em> figs happen not to be your thing). For example, you can use thinly sliced Italian plums (also very<\/em> delicious right now) or end of the season peaches (however, be mindful that plums and peaches have a higher moisture content than figs so do not use too many of them or your pastry dough will get soggy). If you do not have the time to make the fig jam you can use a quality fig jam you found at your favorite store (it will be our secret).<\/span><\/p>\n

\u00e0 table <\/span>(come to the table)<\/span><\/em><\/p>\n

LM<\/span><\/strong><\/p>\n

\u00a0\"chef<\/span><\/p>\n

tartelettes aux figues
\n<\/i>(fig tartlets)<\/strong><\/span><\/p>\n

makes 6 tartlets (3\u201d)<\/i><\/span><\/p>\n

\u00a0<\/span><\/p>\n

fig jam<\/span>
\n 5 ounces fresh figs<\/span>
\n 1 teaspoon fresh lemon juice<\/span>
\n 2 tablespoons (1 ounce) granulated sugar<\/span>
\n 1 tablespoon unsalted butter<\/span><\/p>\n

tart<\/span>
\n 12 beautiful fresh figs<\/span>
\n 1 sheet frozen puff pastry (defrosted)<\/span>
\n 1 tablespoon of granulated sugar (dissolved in 2 tablespoons of water)<\/span><\/p>\n

garnish (optional)<\/span>
\n 1 cup heavy whipping cream<\/span>
\n 1 tablespoon powdered sugar<\/span>
\n 1 teaspoon vanilla bean paste<\/span><\/p>\n

\u00a0<\/span><\/p>\n

how to:<\/span><\/p>\n