1 hour ago
Friday, September 2, 2011
Ok, I know by now you must be sick of me with the figs.
I can promise you this is the last bunch of figs for the season.
This year has been the best year ever for these fruits, tastewise, they have been sweet and jammy. But they haven't been easy to find. We've had a lot of rain, so it was slim when I could find them at the farmer's markets, but when they did show up, they were waiting there just for me.
The A&P had them for $9.99 for 27 fresh beautiful figs. What a bargain!
This was so yummy. It is plain and simple and it is right up there with the Orange Olive Oil Cake and that Rose Bakery Pistachio Cake.
Fresh Fig Galette: by yours truly (that would be me!)
1 sheet of frozen puff pastry, defrosted
12 ripe FRESH figs, sliced
turbinado (raw) sugar for sprinkling
1 cup of almond meal or ground almonds
3 tbsp melted butter
1/3 cup granulated sugar
Mix together the frangipane ingredients in a bowl, and set aside.
Line a heavy baking sheet with parchment paper. Roll out the puff pastry, working fast so it stays chilled, and lay it on the lined baking sheet.
Spread the frangipane in the center of the dough and spread it with a rubber spatula, leaving 1 1/2" border to fold the dough over.
In a decorative fashion, lay the fresh sliced figs all over the frangipane and fold over the edges to create a rustic form shape.
Brush the edges of the dough with some milk or cold water to seal the edges.
Sprinkle turbinado sugar over the figs and the edges.
Bake in a 375F oven for 30 minutes until golden brown. Let rest a few minutes and slice like a pie.