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Tart with figs and pears » Simple and Healthy Recipe! ✅

It is one of my favorite times of the year. There are so many fruits and vegetables in peak season right now: green leafy vegetables, bell peppers, cucumbers, tomatoes, corn, peaches, berries, figs, plums, potatoes and much more. Farmers’ markets are saturated with rainbow produce packages. Baskets and buckets are full of seasonal produce and people stock up as much as they can while the season is still full of harvests.

With so many fruits available, it’s no wonder we find ways to use them in every dish. Whether it’s a salad, a sorbet, a juice, a cocktail, sauces, jams, compotes or cakes, there are many ways to incorporate fresh fruit into a dish. One of my favorite ways is with fruit and dough, and let’s be honest, anything wrapped in dough is delicious. And so, when mission black figs began to appear in markets, there was no doubt that he was making some kind of pie.

Black Mission figs are delicate by nature. They are often disease-prone during their growing season, and the hand-picking process is tedious, making them expensive. Its texture is unlike any other fruit: the inside is sweet and milky, dotted with tiny seeds, all held together by a smooth outer skin. Figs are excellent for both sweet and savory dishes. Today I went the dessert route and decided to go for “pears” with pears (pun intended) and make a fig and pear galette.

They say that galettes are a cake for beginners. It means that it is the easiest of the cakes to prepare. There is no patterned lattice crust, no pre-baked pie crust, and no pie pan, just a simple, rustic pie that ends up looking beautiful. For this recipe, the filling is pretty simple, requiring just a few ingredients and a little mixing. The amount of sugar depends on your taste. If you like things sweeter, add more sugar. If the pears are very ripe you can reduce the sugar. I’d say 1/4 to 1/2 cup of sugar is fine for this recipe. The cake is super versatile. If you don’t like pears or figs, you can use whatever fruit you like. All you need is: fruit, sugar, lemon (or any citrus/sour flavor), a little flour to thicken the filling, and salt. I added a bit of vanilla extract and cinnamon, but you could use any additional flavorings you’d like.

One thing to note, which I found helpful, is that before baking, once the cake is assembled, put it in the refrigerator for 30 minutes before baking. This helps the cake hold its shape in the oven and is less likely to fall apart.

To a good time! -fried parsley

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