I FIGured since my last post was a fruit salad of sorts I’d keep the party going and add a fun yet quirky dessert featuring the exotic, yet highly underused (in my opinion) fig. Now I’m not talking “newtons” or some other kinda exceedingly ambitious confectionery here. Just a few simple ingredients and a few steps, will take your figs and turn them into a delightful dessert that’s great after a super savory meal.
First let me confess that I am by NO means a “baker”. Sometimes when I’m in the kitchen I get the clever idea to bake something, and after a lil patience, a lotta prayer and a watchful eye: it works out. This black mission fig tart, is a great example of one of those moments. For this particular dish, I used individual portion-sized ramekins for an added super cute factor, portion control and convenience.
“… and now for my next trick!”
Since I rarely ever eat grains, as a result of a gluten sensitivity (which is something I’ll be discussing in another post at a later date), I’ve chosen to get creative and use minced cashews and walnuts through out the tart for added texture, crunch and flavor. I’m pretty sure you can use any nut of choice though and get the same effect, if you’re a lover of crumble like I am. But this ain’t your average “crumble” here folks, oh no, no, NO! Dare I say, it’s a tart with twist (or two), or a quirky dessert that will keep your tongue dancing!
Give it a try and see for yourself. I think you’ll find that the rich, fleshy texture of black mission figs…the tangy zest of balsamic glaze… the subtle ‘bite’ of peppered honey and the sweet nutty flavors make this treat worth every bite!
Balsamic and Pepper Honey Glazed Fig Tarts
- 15-20 black mission figs (washed and cut in half)
- 2-4 oz of nuts of choice (finely chopped or minced)
- 2tbsp aged balsamic vinegar
- 1tbsp honey
- 1/4 tsp ginger powder
- 1/2 tsp black pepper
- 8 pear slices (thin for garnish)
- 2.5 pats butter
- 4 individual sized 8-oz ramekins
- 1 medium sized baking sheet
Pre-heat oven to 350 degrees…
In medium mixing bowl, toss figs with balsamic vinegar, honey, black pepper and ginger powder. Let the mixture sit in the bowl for a few minutes while you butter up your ramekins (don’t forget the rim, in case a bit bubbles over in the oven). After buttering, begin adding fig mixture to ramekins. Fill half way and sprinkle with minced nuts, then fill ramekins with remaining fig mixture. Sprinkle the rest of the nuts evenly on top of each tart and garnish with 2 pear slices, reaming butter and any left over nut crumbs… add a dash of cinnamon to boot (if you’re feeling it!).
Place ramekins on baking sheet. Make sure they are evenly spaced for better baking. Pop in the oven for 15-20 minutes or until tarts begin to bubble a bit and tops are a nice golden brown.
Remove from oven, let sit for at least 15 ore minutes before serving. Sit back and enjoy!*
*Great with red or dessert wines, or even herbal tea! 😉