Afternoon Tea with Figs
Recipes and photos by Judy Doherty
Fig trees grow like weeds in the Bay Area, so you may have your own harvest of fresh figs right now (provided you can get to them before the birds and squirrels do). Our local farmers will be busy harvesting mission, brown turkey, kadota, Sierra, tiger, and other fig varieties well into November, so here are a few ways to dress them up for a party.
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Vanilla and Licorice Steeped Figs
Description
Serve these figs with cheese, crackers, and Iced Ginger Tea.
Ingredients
- 1 pound fresh figs, quartered
- 1 teaspoon dried licorice root
- 1/2 teaspoon vanilla powder
- 1 tablespoon honey
- 1 cup water
Instructions
Bring the licorice root, vanilla powder, honey, and water to a boil. Remove from the stove and allow to steep for 10 minutes. Strain off the licorice. Toss the figs in the liquid and lift out with a slotted spoon. Let figs drain on a plate or sheet of parchment paper.
- Category: Condiment
Iced Ginger Tea
- Yield: 4 cups 1x
Description
Makes 4 cups
Ingredients
- 1 small gingerroot, thinly sliced
- 4 cups water
- 1 bag green tea
- 1 lemon
Instructions
Place sliced ginger and water in a saucepan and bring to a boil. Turn down and simmer for 1 minute. Remove from heat and add the tea bag. Allow to steep 5 minutes and then strain out the gingerroot and teabag. Add the juice of 1 lemon. Chill. Serve over ice sweetened as desired with sugar or honey.
- Category: Beverage
Fresh Fig Salad with Microgreens and Olives
- Yield: 4 servings 1x
Description
We used a fall salad mix with baby spinach along with garlic and radish microgreens.
Ingredients
- 4 cups fresh seasonal salad greens
- 1/2 cup microgreens
- Olive oil and balsamic vinegar to taste
- Salt and pepper to taste
- 1 cup sliced fresh figs
- Handful of pitted olives
Instructions
Toss the greens in a large salad bowl with olive oil, balsamic vinegar, salt, and pepper to taste. Scatter the sliced figs and olives over top and serve.
- Category: Salad
Fig & Blackberry Tart
- Yield: one 9-inch tart 1x
Description
Blackberries grow as happily as figs in the Bay Area, so here they are together in a rich shortbread tart.
Makes one 9-inch tart
Ingredients
For the tart dough:
- 1 cup butter, softened
- 2 1/4 cups sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
For the mascarpone filling:
- 2 cups mascarpone cheese
- 1 tablespoon sugar
- 1 egg
- 1 lemon, zest and juice
To finish:
- 9 fresh figs, quartered, stems removed
- 9 blackberries
- 1/2 cup raspberry or fig jam
- Mint leaves
- Slivered toasted almonds
Instructions
Preheat oven to 375°F.
To make the tart dough: Cream together butter and sugar until smooth and slightly fluffy. Add the egg and vanilla and mix well. Add the flour and mix just until dough comes together. Knead lightly and form into a ball. Chill dough briefly while you mix up the filling.
To make the mascarpone filling: Combine the cheese and sugar in a medium bowl. Add the egg, lemon juice, and lemon zest. Mix until thoroughly combined. Set aside.
On a floured surface, roll out the tart dough to a circle that’s slightly larger than your 9-inch tart pan. Place the dough inside the pan and press into place on the sides and bottom. Trim away any excess dough. Prick all over with the tines of a fork. Bake in the preheated oven for 10 minutes. It is done when firm.
Remove baked tart crust from the oven and pour in the mascarpone filling mixture. Return tart to the oven for 8 minutes or until the filling is firm. Remove from the oven and let cool on a rack.
Place the figs in a circular arrangement over the tart filling, starting at the outside and leaving room in the center for the blackberries. Once the fruit is on the tart, heat the jam until melted and lightly brush it over the fruit. Chill the tart until ready to serve.
Right before serving, garnish tart with mint leaves and a sprinkling of slivered almonds.
- Category: Dessert
Follow photographer Judy Doherty on Instagram @judydohertyphotography and learn more at judydohertyphotography.com.
