No. 180Recipe Card Posted on 15 Comments

Fig & Lemon Tart

Embrace rustic simplicity, along with a little everyday kitchen beauty, Italian style. Easy, summer fresh Fig & Lemon Tart, it’s what’s on the menu in the Bijouxs kitchen, another little jewel from the collection.

Honestly, who can resist fresh, lush summer figs? In California, baskets and baskets of the delicate orbs grace the markets. One basket-a splurge-just enough for a simple rustic tart.  Vibrant green figs, with their light amber nearly seedless flesh, pair well with a hint of sunny lemon.

Bijouxs point of view is that there is everyday beauty all around us, right here in our kitchens. My goal is to capture honestly and precisely what emerges from my kitchen as I look through the lens. Slowing down and taking time to look is important, but food does not always wait, thus for me cooking and capturing the everyday beauty intertwine in decisive moments. This recipe prompted me to capture both the product (figs) and the process (tart still on the parchment paper).

Summer has provided relaxed time to connect with friends and in unison they all requested ‘simple recipes!’-along with some prods about when will I  finally publish my first eCookbook. (Yes, coming soon!)

In Italian, torta di fichi e limoni (Fig & Lemon Tart). Torta means tart, which is a term used to describe small, baked goods, savory or sweet, many times comprised of a pastry shell with eggs and flour filled with sweet or savory ingredients. For me, this torta captures the essence of simple, rustic cooking.

Fig & Lemon Tart combines fresh figs with a simple one-bowl batter, creating a buttery, yeasted sweet bread brimming with fresh figs and hints of fresh lemon. The tart is a lovely summer snack, not too sweet, also a welcome addition at the brunch or breakfast table. As is the case with most baked goods, this tart is best served fresh from the oven.

Simplicity and rustic everyday kitchen beauty, a little Bijouxs gem for your kitchen.

As always, enjoy. B

15 thoughts on “Fig & Lemon Tart

  1. I can’t stop looking at this! The figs at the farmer’s market are gorgeous right now, perfect timing.

    1. Thank you Sue! The green figs are just beautiful this year aren’t they? Bijouxs No.65 | Pizza with Balsamic Roasted Mission Figs is also a fig fav. Enjoy the season!

  2. This site is delightful. You make me want to sprint, not run, to my kitchen. Thank you for all the delights each post holds.

    1. Sprint to the kitchen, I love this! There is no place I’d rather be than in my kitchen and of course sharing the little jewels with you all – Merci!

  3. My batter was really “sticky”…is it supposed to be?

    1. Hi Gail! Yes, this is a very simple thick, buttery, yeasted batter which bakes into a rich, moist dense cake. Hope that helps:)

  4. Just had a small piece and it’s delicious!! Thank you thank you!!

    1. Yay! This is really a rustic little gem and like other simple baked goods, such as scones, quick breads, etc. I think they are best when serve warm from the oven. Enjoy and thank you!

  5. Hi. This recipe looks divine and I’d love to try it, but what do you mean by “sweet” butter? Thanks. Kim (South Africa).

    1. Hello Kim and welcome! Thank you for your question. The ‘sweet butter’ refers to unsalted butter. I have updated the recipe card to avoid confusion. Thank you and hope you enjoy this sweet treat!

  6. This is gorgeous, Lynn. Pre-figs, what might you use…raspberries? Stone fruits?

    1. Hi Jen! In lieu of fresh figs you can reconstitute dry figs in some brandy (via Bijouxs No. 205 Fig & Cognac Pudding) or for fresh – yes, stone fruits would be perfect! Peaches, plums, or cherries would be great. Enjoy!

  7. I made this tonight for friends and everyone loved it. I followed the recipe exactly but cooked it about 10 minutes longer. My oven may have been slow, but it came out perfect. I will make this again, and I may use nectarines.

  8. This sounds amazing. I’m curious about the yeast – can baking powder be substituted 1:1 instead of the yeast as I didn’t plan on going to the store? Thank you. And your photos are lovely.

    1. Hey Donna,

      I think the yeast is a key part to the tart, it gives it a bread like quality. I’d keep it in.
      Thank you!

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