Hello my darlings! Its been a terrific weekend I hope for all of you, but just in case I'm going to make today terrific by sharing a tasty new summer treat just for you. Take a look!
Sometimes I just like simple things, you know? A sunny walk, a good book, sleeping in. So while I do like to make those crazy desserts with lots of expensive organic or fancy stuff put in them, most of the time I just need to make something nice without having to make a stop at the store. It’s true. Well these little beauties are so much more than nice, and I can almost gaurentee that (besides perhaps the fresh figs:)) you have every single ingredient tucked away in your pantry or cupboards somewhere. And yet could they look any more fancy and delicious?!
I'd been planning on making up some sort of fresh fruit tartlet with whatever we had in the fridge, and when Martin found Fresh Figs locally I couldn't have been more excited to use them! Figs come and go so quickly once their in season, I knew I had to act fast. Martin had the wonderful idea for the simple cream filling, (modified a bit from his go-to filling for layer cakes), since we really wanted to make the figs sing. Oh and the crust? What could be more perfect then a rich graham cracker crust? Graham crackers are totally where its at people.
Sorry I'll get to the recipe already, these are just so amazing... almost as good to look at as they are to eat. and so impressive looking after so little work!! I say make them, eat them and love every second of it!
Em's Easy Fresh Fig Tartlets
4 small, or one regular
- 12 Fresh Figs
- 6oz graham crackers (like, 11)
- 2 tbsp white sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1oz pack cheesecake pudding mix
- 1 cup sour cream
- 1/4 cup milk
- 1 tbsp white sugar
- 1/2 cup fruit juice
- 1/4 cup white sugar
- 1 tbsp cornstarch
1. Grind up your graham crackers in a food processor until reduced to crumbs. Don't over-process to a powder. ( *Note: you can also put your crackers in a Ziploc bag and beat them to a crumb with a rolling pin or something of that nature...). Add your spices and your butter and blend with a mixer till blended and coated well. Divide evenly into your tart pans and press firmly over the bottom and sides. Bake in your 325 degree oven for 15 mins and let cool well.
2. Meanwhile, use your mixer to combine first your sour cream and your pudding mix, then add in your milk and sugar. You'll want to blend till its nice and creamy, but stop before it starts to lump up:) Add evenly to your cooled crusts and use a spoon to gently push your mixture to the sides.
3. Add your glaze ingredients to a small saucepan and boil on medium heat till thickened to a syrupy texture (about 2-3 mins). Cut your figs into about 1/4 inch slices, three at a time (three per tart). This will help make sure your tarts look consistent. Evenly layer them in a domino pattern, lifting up the first to tuck the last under. Use a pastry brush to gently coat the figs with the glaze.
Serve immediately or chilled, and enjoy!
*Note: the glaze will keep the color of the figs perfectly if you want to store them in the fridge till your event.
I can see myself using this recipe with any number of fruits and berries, on their own or in a mixture. Can you imagine the possibilities? Blueberries, peaches, strawberries, blackberries, apricots or pears, raspberries, YUM!!
Make them, today!! Than come back and tell me how you fell in love with a tart... let:)
Take care dearies!xo, Emily