How to make the most of FIG SEASON

When figs are plentiful, one must pounce! Like a cat upon a native endangered bird!

The beauty of figs is that they are seasonal. Nothing signals the *sigh* End of Summer like figs being plentiful and affordable.

On this episode, Yumi and Simon run through their favourite things to do with figs, including a fantastic recipe from THEIR COOKBOOK WHICH YOU CAN BUY HERE.

SIMON'S FREEFORM FIG TART

Pastry

Combine 200g diced cold butter with 250g plain flour in a food processor for a few short bursts until it resembles breadcrumbs. Add in 125g (half a cup) of sour cream. It shouldn't take long and when the dough forms a ball, wrap it up and pop it in the fridge to rest for at least 20 mins.

Preheat the oven to 190C.

Trim and quarter the figs.

Roll out the pastry to a 35cm circle about 3mm thick.

Get it on the oven tray then spread the circle of dough with 1/4 cup of marmalade, leaving a border clear.

Top with the figs in whatever pattern you want. Sprinkle with 1tbs caster sugar, then fold the edges of the dough in to shape a freeform crusty tart.

Brush the edges and top of the crust with beaten egg.

Bake for 45 - 50 mins until the tart crust is lightly browned and the fruit is bubbling. Serve with creme fraiche and strong tea.

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