But to taste a fresh fig is a completely different experience. Ranging in hues from deep aubergine to creamy chartreuse, their colors capture the eye. Soft tender fruit with smooth skin, sumptuous interiors and tiny crunchy poppy-like seeds, figs are a textural delight. Their subtle sweetness entices the taste buds, with a lingering hint of something hidden and mysterious.
Fill the cooled crust with the filling and top with the figs. Refrigerate until ready to serve.
Sometimes I drizzle a little reduce balsamic syrup over the top.
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Rosemary Fig Tart
- 1/2 C butter at room temp
- 1/4 C sugar
- 1/2 tsp kosher salt
- 1 C flour
- 1 large egg yolk
- 8 ripe figs, de-stemed and halved
- 3 T brown sugar
- 3 rosemary springs
- 8 oz mascarpone or cream cheese at room temp
- 4 oz goat cheese at room temp ( or sub 4 oz. cream cheese)
- 1/4 C plain greek yogurt
- 1 T Sugar
- 1/8 C honey