How to make the most of FIG SEASON

When figs are plentiful, one must pounce! Like a cat upon a native endangered bird!The beauty of figs is that they are seasonal. Nothing signals the *sigh* End of Summer like figs being plentiful and affordable.On this episode, Yumi and Simon run through their favourite things to do with figs, including a fantastic recipe from THEIR COOKBOOK WHICH YOU CAN BUY HERE.SIMON'S FREEFORM FIG TARTPastryCombine 200g diced cold butter with 250g plain flour in a food processor for a few short bursts until it resembles breadcrumbs. Add in 125g (half a cup) of sour cream. It shouldn't take long and when the dough forms a ball, wrap it up and pop it in the fridge to rest for at least 20 mins.Preheat the oven to 190C.Trim and quarter the figs. Roll out the pastry to a 35cm circle about 3mm thick. Get it on the oven tray then spread the circle of dough with 1/4 cup of marmalade, leaving a border clear.Top with the figs in whatever pattern you want. Sprinkle with 1tbs caster sugar, then fold the edges of the dough in to shape a freeform crusty tart.Brush the edges and top of the crust with beaten egg.Bake for 45 - 50 mins until the tart crust is lightly browned and the fruit is bubbling. Serve with creme fraiche and strong tea. Hosted on Acast. See acast.com/privacy for more information.

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