A couple of weeks ago, I mentioned how hard of a time I had finding fresh figs for this salad I was making. Well now, of course, they’re everywhere. In fact, I bought a whole tray of green figs at the market the other day for less than $3! I’ve been enjoying them with honey in Greek yoghurt, with my morning granola, in salads, etc., but I also wanted to incorporate them into an easy warm-weather dessert.
Enter, these tarts. Since I made them with pre-fab puff pastry, they were super-easy and fast to put together, but their presentation is still lovely. The herb leaves add a savoury twist to the flavour, which also makes them ideal for a cocktail party appetizer or even any bridal or baby showers you have coming up this summer. Plus, you can change up the look depending on the shape of cookie-cutter and types of herbs you use.
Easy Fig and Herb Tarts
(makes about 10)
1 sheet of frozen puff pastry, thawed
1 teaspoon flour
1 teaspoon honey
fresh oregano (or other herbs, such as tarragon or thyme)
3 fresh figs
5 teaspoons white sugar
1 teaspoon vanilla
Combine the vanilla and sugar in a small bowl and mix together until crumbly, then set aside. Mix the honey with a small amount of warm water in another small bowl (start with about a teaspoon of water) and stir until it’s well combined with a watery texture and set aside. Gently wash and dry each fig then slice each into eight wedges.
Unroll your puff pastry and place with its parchment paper onto a large baking sheet. Lightly dust it with flour and use a medium-sized cookie cutter also dusted in flour (mine was about 2″x 3″) to cut out each tart. Carefully peel away the excess dough and place the baking sheet in the freezer for about ten minutes.
Use a spatula to evenly space the pastries on your baking sheet. One by one, use a pastry brush to paint each piece with the honey mixture before decorating with one to two fig slices. Carefully remove the herb leaves from their sprigs and arrange on the tart. Once in position, paint the leaves down with the honey mixture. Choosing leaves that look “flat” on the sprig will help them stay in place, and you can also push them gently into the pastry to help them stay put.
Once you’ve decorated each tart, sprinkle each with the vanilla sugar. Bake at 350°F for about 15 minutes until just lightly golden. Enjoy!