Before I share with you what I’ve done with the chestnuts, hope you won’t mind to go back to last Sunday afternoon…
Paprika and I were on our way back home. And I was watching out the sign on the side of the road. The same one seen on our route to the chestnut orchard. The sign that read ‘Figs for Sale’.
There was no way I would miss this. To say that I like this fruit is an euphemism.
Actually, as I write down this line, I realise that I do appreciate this time of year. So interesting and rich in colour, flavour and taste. Aromatic quince and feijoa already gracing food stalls; bright persimmons soon to follow; and right now figs !
This fruit always brings back memory of marvelous vacation Paprika and I spent in Puglia. We were in a bed and breakfast and were treated every morning for breakfast with fresh plump figs from the garden. What a fine way to start the day…
Unlike chestnut that requires a minimum of preparation, fig can be enjoyed straight away and it’s exactly what Paprika and I did when we arrived home. So sweet…
I’ve also thrown a couple in salad. Combined with goat cheese, chopped walnuts, fresh thyme and a drizzle of honey vinaigrette, it makes an easy yet tasty lunch.
If you know me well enough, you should guess that I’ve also baked something with. And what about a ricotta, pine nuts and fig tart ? Paprika instantly agreed. It was fairly quick as I just had to pull out from the fridge a pastry I’ve prepared a couple of days before.
Ricotta Pine Nut And Fig Tartlettes (makes 6)
Please note: The quantity of pastry is more than needed for 6 tartlets, but you may use the remaining pastry for a quick galette as I did or make a full size tart and in that case you may double the quantities for the filling.
250g short crust pastry (For ingredients and instructions check here)
40g caster sugar
Handful of pine nuts
3 figs, halved
Prepare the short crust pastry and let it rest for an hour in the fridge. Preheat oven to 210°C. Rolled down pastry on dusted flour surface and laid in the tart pans, prick the bottom of the pastry. In a bowl mix together egg, ricotta and sugar. Add pine nuts and stir. Pour equally batter in tart pans (3/4 filled) and top with a half fig. Bake for 30 minutes or until nicely golden on top. Remove from oven, turn out from tart pan and let cool on a wire rack.