Fig tart with honey vanilla cream

Fig tart Fig, this sticky, sweet, oddly looking, mythical fruit. Some suggest it’s even the “forbidden fruit” that caused Adam and Eve to be banished from the Garden of Eden. If that is the case, I can totally understand why they couldn’t resist them. Imagine this: it’s a nice sunny day, you are sitting under a fig tree, hidden in its shadow, a light breeze in the air is playing with the leaves and every once in a while there is a ray of sun gently passing your face.  When you look up, the branches are full of ripe figs, so full that are almost bursting open. You pick one and smell the sweetness in it before you even open it (except if you take one that is too ripe, than you smell fermentation). And then you eat it and it’s so good that you want more and before you know it, you ate so many that your belly hurts and you get stomach cramps, but it doesn’t matter, because it was worth it. With figs you have to go for “all or nothing”, when they are ripe they are only good for a day or two, so if you want to eat them, then you have to be quick, as that is your one and only chance. And with the end of my vacation, that chance was gone. All that is left are bikini lines and a few figs that I brought with me to Belgium and became a part of this lovely fig tart, with a pie crust made with buckwheat and almond flour and a fresh vanilla and honey cream filling.

Fig tart4Figa, ta lepljivo-sladki sadež, čudnega izgleda. Nekateri pravijo, da je to tisti “prepovedan sadež”, ki je bil kriv, da sta bila Adam in Eva izgnana iz Raja. Če je to res, popolnoma razumem, zakaj se nista mogla vzdržati. Predstavljaj si to: lep sončen dan je, sediš pod figo, skrit v njeni senci, nežen vetrič se poigrava z listi in tu pa tam te sončni žarek poboža po obrazu. Ko pogledaš v krošnjo, so veje polne zrelih fig, tako polnih, da izgledajo, kot da bodo zdaj zdaj počile. Odtrgaš eno in zavohaš njeno sladkost, še preden jo sploh odpreš (razen, če si vzel prezrelo, potem vohaš fermentacijo). Nato jo poješ in je tako dobra, da si želiš še ene in potem, preden se sploh zaveš, si jih pojedel toliko, da te boli želodec in imaš trebušne krče. Ampak to sploh ni pomembno, ker je bilo vredno. Pri figah se gre na “vse ali nič”, ko so zrele so dobre le dan ali dva, zato se jih moraš najesti hitro, ker boš dobil le eno priložnost. S koncem mojih počitnic je tudi moja priložnost izginila. Vse kar je ostalo so bele črte od kopalk in par fig, ki sem jih prinesla s seboj v Belgijo in so postale del te ljubke figove pite, s podlago iz ajdove in mandljeve moke ter svežo medeno vanilijevo kremo.
Fig tart5
INGREDIENTS for the CRUST | SESTAVINE za TESTO:
This crust is made with almond and buckwheat flour. I used a bit of all purpose flour because some people find the flavor of buckwheat flour alone a bit too strong.

Testo je narejeno iz mandljeve in ajdove moke. Uporabila sem tudi malo bele moke, da ublažim okus ajdove moke, ki ga nekateri ne marajo.

  • 90 g almond flour / mandljeve moke
  • 90 g buckwheat flour / ajdove moke
  • 50 g all purpose flour / bele moke
  • 120 g unsalted butter / masla
  • 1 egg / jajce
  • 1 tbsp plain yogurt / žlica navadnega jogurta
  • pinch of salt / ščepec soli

Preheat the oven to 180°C. Cut the butter and mix with dry ingredients in a bowl. With a food processor or using your fingers rub the butter into the flour until it resembles bread crumbs.

Pečico segrejemo na 180°C. Narežemo maslo in ga zmešamo s suhimi sestavinami. Z multipraktikom ali s prsti drobimo maslo na manjše koščke, dokler zmes ne postane zrnata.
Crust crust02
Beat the egg and the yogurt and add to dry ingredients. Mix until you form a smooth dough (it will be a bit sticky). Place the dough in the refrigerator for 30 min. In the mean time grease your tart pan (I am using a rectangle pan 10×30 cm).
This dough is a bit sticky and rolling it doesn’t really work, so the easiest way to cover a tart pan with it is with your hands. With the fork pierce the dough a couple of times and bake the crust for 20 min.crust03

Stepemo jajce in jogurt ter zmes dodamo suhim sestavinam. Zamesimo, da dobimo gladko testo. Testo damo v hladilnik za 30 min. Med tem časom namastimo pekač za pito (moj je pravokoten 10×30 cm).
To testo je malo lepljivo tako da je boljše da ga le z rokami razvlečemo in obložimo model. Testo nekajkrat prebodemo z vilicami in pečemo 20 min.

INGREDIENTS for the HONEY VANILLA CREAM | SESTAVINE za MEDENO VANILIJEVO KREMO:
The best thing you can do here is make a fresh crème patissière. I wanted a quick fix, so I used vanilla pudding mix and prepared the pudding as instructed.

Če imate čas, je najboljše, da pripravite svežo slaščičarsko vanilijevo kremo. Jaz sem hotela nekaj na hitro, zato sem uporabila instant vanilijev puding in ga pripravila po navodilih. 

  • 1 cup of vanilla pudding / 250 ml vanilijevega pudinga
  • 2 tbsp honey / žlici medu
  • 3/4 cup greek yogurt / 180 ml grškega jogurta

To finish up | Za zaključek:

  • 8 big, ripe figs / večjih, zrelih fig
  • 2 tbsp toasted flaked almonds / žlici prazenih mandljevih lističev
  • 1 tbsp honey / žlica medu

cream filling
Mix everything together to form a smooth cream. Spread the cream over the tart crust. Cut the figs on quarters and place them on the cream, sprinkle with almond flakes and drizzle with honey.

Enjoy the goodies!
Fig tart
Vse sestavine zmešamo, da dobimo gladko kremo. Kremo namažemo na pečeno podlago. Fige zrežemo na četrtine in jih položimo na kremo, potresemo z mandljevimi lističi in pokapamo z medom. 

Uživajte v dobrotah!
Fig tart1

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