3 hours ago
Thursday, August 13, 2015
Most summers I am not this fortunate to have so many ripe figs growing on my tree!
I usually get about 9 total, 2 for me, and 7 for the squirrels and birds. Oh well.
But for some reason, our Turkey Fig tree (in a pot, btw), put out about 20 beautiful figs, ALL FOR ME! woo hoo!
I made a few salads as you know; ate some with cheese; but saved a few for a galette, and mixed in some Black Mission figs from the farmers market, which should be available to you now.
This is a very simple dessert, I promise, and a stunner.
No ice cream needed.
You can also cheat by using frozen puff pastry, which is always a good idea.
Fig & Almond Galette:
8 ripe figs, tips cut off, and sliced
1 sheet of defrosted puff pastry, rolled out with a rolling pin
handful of sliced almonds
turbinado (raw) sugar and heavy cream for brushing the dough
3 tbsp melted butter
1/3 cup of granulated sugar
1 cup of almond meal (ground almonds)
Mix up the frangipane in a bowl and keep cool until ready to spread.
Lay the rolled out puff pastry on a parchment paper lined baking sheet.
Spread the frangipane into a circle with a rubber spatula onto the dough, leaving about 1 1/2" on the sides.
Lay the figs on top and sprinkle on the almonds.
Fold the sides overlapping to form a circle or package.
Brush the sides of the dough with cream or milk and sprinkle all over the dough and tart with raw sugar.
Bake in a 375F oven for 25-30 minutes until the pastry is golden and it puffs up.
Let cool a few minutes and slice and serve.
SO GOOD, and pretty too!