I somehow never expected to have a garden that would give me figs. To this British-born girl, figs felt exotic – their dark flesh warm with Mediterranean sunshine, and oozing with delicious sweetness. Not at all a fruit I thought I’d be able to grow in Normandy.
A couple of years ago I read about a fig tree specialist, producing trees for our region of northern France, and I bought a tender little sapling. That little tree struggled for the first couple of years. Too cold in winter, simply too young to face the world. But we continued to water and tend it, we talked nicely to it when it looked low, and this year, four years down the line, we are rewarded with a bumper crop of figs that have been giving non-stop since the month of August.
Before you even reach the tree, you can smell its sweet scent in the garden. This year it has doubled in size, threatening to completely hide the small garden shed tucked away behind its fast-developing branches.
But beyond the fragrant leaves, and the bold silhouette, and the fruit in our plates, there is also the additional fruit that we don’t manage to eat, and which we can gift to friends. Arriving with a small basket of figs to a dinner party, is a nice twist on the more conventional hostess gift.
And of course we have also become highly inventive when it comes to eating them. From straight off the tree, to roasted with honey in the oven, to made into jam or maybe best of all served in a cake or tart.
Stacey’s Fig Tart (adapted from NY Times)
Here is a recipe I’ve made a couple of times recently, to great success. It’s from my friend Stacey, whom many of you may know as Stacey Snacks on Instagram and on her blog. She bakes and cooks every day, and her recipes are foolproof which is perfect for me.
So here is Stacey’s fig tart recipe, and if you have a favorite way of using a glut of figs, then I’d love to know.
Ingredients:
4 tablespoons butter, melted, plus butter for greasing pan
1 cup natural raw almonds (not blanched) or almond meal
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
3 eggs, beaten
2 tablespoons honey
1/2 teaspoon almond extract
8 ripe figs, stems removed and sliced in half
raw sugar (turbinado for sprinkling on top)
Heat oven to 350ºF degrees.
Butter a 9-inch fluted tart pan or pie pan; set aside.
Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into greased pan.
Remove the stem from each fig and cut in half. Arrange fig halves cut-side up over the batter.
Sprinkle figs with raw sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester.
Stacey recommends leaving the tart to cool in the pan for 20 minutes before removing it.
49 comments
Good morning Sharon, wow I wouldn’t expect that at all. But good to know that this is possible. May I ask you about the contact info of this specific tree specialist/name of the tree? Even though I can’t grow a fig tree in CO but I do own properties in northern parts of Germany. That climate might be equal to Normandy. Thank you in advance. Blessings, Andrea.
HI Andrea, I know it was a good surprise for me too! I think the variety we planted is Ficus carica « Brunswick ». It fruits in September, with good sized dark figs that are extremely sweet. Its amazing fragrance is a bonus! Happy planting!
I freeze the figs. No need to blanch them – just wipe with a dampened cloth and free flow in freezer. Then store in plastic bags Also you can slice them thinly and spread on baking paper to free flow them and then store in plastic bags in the freezer –
Both methods have the figs keep their lovely flesh colour just tie the tops of the bags with whatever.
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The growth of your fig tree is not just in size but also in the joy it brings. Offering figs as a unique hostess gift is such a thoughtful gesture. Your creativity in using figs from straight off the tree to the delicious fig tart, is inspiring!
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What a delightful post about growing figs in Normandy! It’s inspiring to see how patience and care can yield such a bountiful harvest. The fig tart recipe sounds Golf Orbit delicious, and gifting figs as a hostess gift is such a charming idea. Thank you for sharing your gardening journey!
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It really resonated with me. There’s something so satisfying about nurturing something and finally seeing it thrive. It reminds me a bit of playing doodle baseball, haha! You know, that simple game where you have to time your swing perfectly? Sometimes you miss completely, but you learn from each attempt, adjust, and eventually, you knock it out of the park. Growing figs (or anything, really) seems like that – patience, persistence, and then BAM! Sweet reward. Thanks for sharing!
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growing figs in Normandy sounds amazing! I’m so inspired to try new things in my garden now. By the way, I was just using an online protractor for a small DIY project, and it made me think of precise baking measurements. Maybe I’ll try this tart recipe!
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What a wonderful story! It’s amazing how you managed to grow figs in Normandy, especially coming from a British background where they feel so exotic. Your perseverance with the struggling sapling truly paid off. Enjoy your bumper crop – it sounds absolutely delicious and well-deserved after all that care!
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