Fig Tart

Many years ago when we planted our garden we absolutely wanted a fig tree in front of the house. When you live in Vaison la Romaine you don't have to think twice where to go for your fig tree: we are very lucky to have Baud, one of the best known (as in internationally best known) fig nurseries right on our doorstep.
So we went to see Monsieur Baud and tasted I don't remember how many varieties of figs, chose the tree, planted it and waited. And waited. And waited. And then got real excited about a measly five or six figs. But this year: OMG! We are drowned in figs! Nice dark little juicy wonderful figs! So I have been cooking fig jam, giving figs away, eating fresh figs for breakfast and today, for the first time I have baked a fig tart.

Actually I am a little bit proud of myself because I improvised the recipe: Because I didn't have much time I took a readymade shortcrust pastry and blind baked it for 10 minutes. I then halved the figs and snugly fitted them into the prebaked shell, drizzled honey and sprinkled a handful of chopped pecan nuts on top and dusted everything with a little bit of cinnamon. Almost as an afterthought I cut some tiny flecks of salted butter all over the figs and baked the tart at 180°C/360°F for 20 minutes.
My guinea pigs approved.