If there’s one fruit that symbolizes the Mediterranean summer, it’s the fig—or its cousin, the prickly pear, which is a little harder to handle. Picking figs straight from the tree—when food-loving hikers have left a few behind—is one of my fondest memories from my youth in Corsica.
My siblings and I would pick them, being careful not to pick them when they were too green (otherwise the white sap would stick to our fingers), munch on them right off our thumbs, and bring them back to our mother. She would rub them with a dishcloth, then serve them as a side dish with sheep’s-milk cheese or use them in cooking.
Her favorite recipe? Corsican fig tart. Very easy to make, quick, and with a rich, sweet flavor, the fig tart didn’t last long. In memory of this Corsican delicacy, I’m sharing my mother’s recipe here. No almond cream or pastry cream—just a simple yet delicious recipe.
Ingredients
- 1 pie crust (shortcrust or puff pastry)
- 700 grams of black figs
- 20 grams of unsalted butter
- Corsican Honey
Preparation
First, you’ll need to choose the type of dough: puff pastry or shortcrust pastry? It all depends on the texture and flavor you want to give your summer fig tart. Personally, I use both—either to save time and add a crispy texture with puff pastry, or to follow the traditional recipe with shortcrust pastry.
Once you’ve made your selection, clean the figs by wiping them with a clean dishcloth or towel—without rinsing them under water (so as not to make your dough damp). Slice them into thin, evenly thick strips.
Take your pie pan and roll out the shortcrust or puff pastry in it (to a maximum thickness of 4 to 5 millimeters).
Cover the bottom of your tart with the fig slices, arranging them in whatever pattern you like, or leaving them rough and messy for a more authentic look after baking.
Place small pieces of unsalted butter on the figs—without overdoing it—then drizzle with a little Corsican PDO honey (Mele di Corsica). Any other honey will work, as long as the flavors complement each other! Some pastry chefs replace the honey with brown sugar, but I prefer honey for its nutritional value and natural qualities. And besides, in Corsica, honey is a national treasure.
Bake in an oven preheated to 210°C for about 20 minutes; be sure to keep an eye on it while it bakes so your Corsican fig tart doesn’t burn.
Once ready, serve your tart warm or cold with a scoop of vanilla ice cream, or even a little whipped cream. A few crushed nuts will also enhance the flavors of this dessert. Shoulder, contrasting color, contour, stunning silhouette, peplum. Statement buttons, a cover-up design, tweaked details, patch pockets, a classic lapel, a collar with a flap, chest pockets, top-line stitching, and a cropped jacket. Effortless and comfortable, with a full leather lining, eye-catching unique details extending to the toe, low “cut-away” sides, and a clean, sleek silhouette. A polished finish, elegant court shoe, suitable for work, with a stretchy slingback strap and a mid-kitten heel—this ladylike design.
