California Figs Tart with Norwegian Snofrisk Cream & White Balsamic Reduction

30 Sep 2011
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Fig Tart

Figs are freakin' magical.

I mean it. Just look at the way the figs in this photo float above the counter top. Heck even the Fig Tart with Snofrisk Cream & White Balsamic Reduction is floating. I promise you this in not a Photoshop trick. This photo has not been digitally tinkered upon. So the only explanation is the power of magic. Not many fruits have that kind of power.

I love figs. I have been know to go to great lengths to acquire excellent figs. I have even been known to steal them from the neighbor's yard. Though I prefer the term urban foraging. Getting good figs can be a chore though, depending where you live. Fortunately I live in Los Angeles and have access to California Figs. But you don't have to live in California to buy California Figs. So ask around or check with your market. Look for California Figs where you live. Because there is a difference.

The truth is really good figs can be difficult to find at the grocery store for all kinds of reasons. Sometimes they are just not available. Sometimes they are not packed or shipped properly. Sometimes they are harvested sloppily. Watch out for those figs.

In my opinion very good figs should be allowed to ripen to just the right point on the tree. But once ripe they only last a few days. Quality figs properly harvested and carefully transported are delicious. Fortunately California Figs are available by mail order too– straight from the farm. The Fig Lady at Passion Fruit Farms is an excellent resource.

bowl of green figsAll of these facts make me love figs all the more. Because anything truly special, utterly delicious, and mind blowingly perfect deserve to be a wee bit finicky in my opinion. So I am always surprised when tried and true foodies say to me “I don’t really like figs”. Well, in truth I don’t really understand that statement regarding any food at all. But with figs it’s particularly baffling. So before you ask me any questions about this fig tart, let me just say: “No. You can’t replace the figs in this recipe with cherry LifeSavers.”

Because figs define what is truly glorious about food. And I don’t just mean their sweet, earthy goodness either. It’s not even their nearly erotic allure. Though these elements certainly help make a perfectly ripe fig one of the 7 wonders of the culinary world.

To put it simply, like many of the best food experiences, figs are enjoyed with all five of your senses. As I mentioned, figs are visually very sensual. There is no denying their mystique in this department. Their aroma is sweet. But there is a dusky mustiness behind the sweet floral fragrance too. Adding to their primitive appeal. If you have ever had the pleasure of picking your own figs you know what a silky, smooth skin they have. Ripe figs also have a satisfying heft that just feels right in the palm of your hand. Some say figs taste like strawberries. I say that is an over-simplification. It’s true they are sweet like strawberries, but they are oh so earthy too! And though it’s true that figs don’t make a lot of sound all on their own, the very mention of the word is likely to cause the other 4 senses to make quite a racket. Which is why disappointing figs are very likely the culprit behind the incomprehensible phrase I mentioned– “I don’t really like figs”. Because honestly figs are magical.

And though the flying figs in this photo are not digitally enhanced, I do have a few photo tricks up my sleeve and thought I'd share one today. This photo was taken on a piece frosted glass, frosted side up. It is lit from behind so light gets into the center of the glass and is diffused upwards. Giving the illusion that the figs are not sitting on anything because your eye sees light is sneaking underneath the figs, tart and fork. This illusion is further enhanced because the glass is fairly thick, so the shadow appears on the surface beneath the glass, leaving space between the figs and the shadow. The thicker the glass, the higher the elements seem to be floating.

This is a photo trick from the days before digital. Fun and effective– no computer needed!

Fig Tart with Snofrisk Cream & White Balsamic Reduction serves 8 CLICK here for a printable recipe

  • 320 g all-purpose flour
  • 1.25 t salt
  • 115 g cold unsalted butter
  • 3 T ice water
  • 8 oz snofisk cheese
  • 0.5 c sour cream
  • 0.25 c honey
  • 10 figs, quartered lengthwise
  • 1 c white balsamic
  • 0.25 c granulated sugar

Make the pastry: In a food processor, pulse the flour and 1/4 teaspoon salt until combined. Add the butter and process until the mixture forms coarse crumbs. Add the ice water, 1 tablespoon at a time, until the mixture begins to come together. Transfer the dough to a floured surface and form into a disc, about 1-inch thick. Wrap in plastic and refrigerate at least 30 minutes.

To make the tart shell, remove the dough from the refrigerator and allow to soften for a few moments. Roll into an 11-inch round. Fit the dough into a 9-inch fluted tart tin with a removable bottom, pressing the dough into the sides of the pan. Run the rolling pin over the top of the pan to trim away the excess. Refrigerate at least 30 minutes.

Adjust the rack of the oven to the middle position. Preheat to 375 degrees F.

Remove the crust from the refrigerator and prick the bottom of the pastry all over with a fork. Line the bottom with a parchment round and fill with weights or beans. Bake for 20 minutes. Remove the weights and paper and bake an additional 7 to 10 minutes, until golden. Transfer to a wire rack to cool completely.

Make the filling: In a medium bowl, whisk together the Snofrisk, sour bream, honey and remaining teaspoon of salt. Use a rubber spatula to smooth the mixture evenly over the cooled crust. Arrange the figs, cut sides up, in concentric circles on top.

Make the reduction: Combine vinegar and sugar in a small non-reactive saucepan. Cook, stirring occasionally, over medium heat until mixture is the consistency of honey and reduced to about 1/3 cup, about 25 minutes. Let cool completely.

To serve: Slice the tart into 8 pieces and drizzle each with about 1 tablespoon of the reduction sauce.

The California Fig Advisory Board supplied the magical figs for this tart.

SERIOUS FUN FOOD

Greg Henry

Sippity Sup

Comments

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Erotic

I, too, have always found figs erotic- that oval orb, bursting with all those secreted seeds once you slice into them. And very interesting photo. I'd love to come peek over your shoulder as you shoot.

Gisele aka LA2LAChef (not verified) | Oct 17th, 2011 at 8:59 am | Reply

Great pic

All your pics are good, but this one took me. So pretty. BTW, let me know what you think of my new format.

angela@spinachtiger (not verified) | Oct 5th, 2011 at 8:48 am | Reply

A gorgeous photo....

and the figs look sublime. I can think of many uses for the snofrisk cream, only some of them culinary. - S

Oui, Chef (not verified) | Oct 4th, 2011 at 5:39 pm | Reply

sensual

Greg: I agree: figs should be enjoyed with all 5 senses: they are one of the most sensual foods on earth. They do float. Fantastic tart!
P.s. thank you for your sweet note

amelia from z tasty life (not verified) | Oct 4th, 2011 at 6:15 am | Reply

sold

make mine a double...LOL

doggybloggy (not verified) | Oct 3rd, 2011 at 6:44 pm | Reply

Thank you thank you

for sharing that trick. I was racking my brain on how you pulled that off, David Copperfield.

Chris (not verified) | Oct 3rd, 2011 at 6:34 pm | Reply

figs?

seriously i want to like figs, even just a little... everyone always raves about figs all season- so i try and try, but NO. i don't like them. BUT,big BUT... i do love your picture, it's fun.

Geez Louise (not verified) | Oct 3rd, 2011 at 6:18 pm | Reply

Lovely!

This tart look absolutely delicious - a perfect use for figs!

sara (not verified) | Oct 3rd, 2011 at 5:45 pm | Reply

You crack me up! No cherry

You crack me up! No cherry life saver substitutions!

I was on the fence about figs til I moved to California. Texas has good figs, yes, but it wasn't until I stopped trying to see them as a sugary-sweet fruit did I begin to appreciate their flavor. I love the guts of 'em squeezed out on crostini with manchego. Kinda like a fresh version of membrillo?

xo

DessertForTwo (not verified) | Oct 3rd, 2011 at 11:17 am | Reply

ah fig.

I have been looking for figs for weeks without luck. Its going to take an early morning run to the farmers market next weekend I'm afraid. This is the prettiest fig tart I've ever seen.

Trevor Sis. Boom. (not verified) | Oct 2nd, 2011 at 4:00 pm | Reply

Fig-orama

Hey Greg! I have had figs on the brain too! Love them. Ever try fig jam or fig butter with blue cheese? I make a quick spread with blue cheese and cream cheese, spread it on a cracker or crostini and then top with some figgy goodness. EASY, delish app. Hope you are well! G

Gina Melton (not verified) | Oct 2nd, 2011 at 1:18 pm | Reply

Photo Figment of imagination?

I just came back from the farmers' market and spent $5 on 8 candy stripe figs. No, not the cherry lifesaver variety that you mentioned. They're green and yellow stripes! I am obsessed with figs and have no place to "forage" them except from my paycheck. And I never use them to cook with because they never make it that far!

Lentil Breakdown (not verified) | Oct 2nd, 2011 at 1:08 pm | Reply

Amazing Figs

This looks incredible. It reminds me that I need to experiment more with figs. Thanks for sharing!

Ron W (not verified) | Oct 1st, 2011 at 12:27 pm | Reply

Beautiful

I love figs. We are entering fig season here and I am so excited! Your tart looks incredible!!!

Beth Michelle (not verified) | Oct 1st, 2011 at 6:58 am | Reply

Oh my - how I adore figs...

Greg - love the photo trick and the floating figs - brillant. I am just a tad obsessed with figs and this is on the list of "must makes". Have a terrific weekend.....

Lisa {AuthenticSuburbanGourmet } (not verified) | Sep 30th, 2011 at 6:46 pm | Reply

Cool Photo

We can always count on you to not do the same old Food Gawker photos that look like everyone elses.

Jenn (not verified) | Sep 30th, 2011 at 2:44 pm | Reply

FREKKIN COOL!

GREG - This has got to be one of the most beautiful fig renditions to grace the blogosphere that your trick with the floating figs? nothing short of magical :)

chow! Devaki @ weavethousandflavors

Devaki @ weavethousandflavors (not verified) | Sep 30th, 2011 at 2:33 pm | Reply

Yeah, when Figs Fly~

Beautiful shot and I love figs so much. I usually make jam of them or just roast them with Goat cheese, but this sounds luscious!

cathy/showfoodchef (not verified) | Sep 30th, 2011 at 2:06 pm | Reply

I LOVE figs -- especially

I LOVE figs -- especially when they're floating!

Valentina (not verified) | Sep 30th, 2011 at 1:36 pm | Reply

Figs

Oh, you tricky fellow!

Lizthechef (not verified) | Sep 30th, 2011 at 12:33 pm | Reply

Glorious figs!

Oh, how I adore them! My dad just brought home about 5 lbs from his two tiny trees at the "ranch", and I have been in heaven.
I love the idea of enhancing the sweetness of the figs with balsamic and cutting it with creaminess of cheese, even though I am not familiar with this Norwegian variety.
I don't have to say how much I admire your photos! Thanks for sharing the trick for floating figs, but I think that a lot of time has to pass before I even start dreaming of attempting it:)

Lana (not verified) | Sep 30th, 2011 at 11:53 am | Reply

Usually it is all about the food for me, but...

wow. I LOVE that photography trick!!! I am a fig lover too, though I would compare them more to dates than strawberries. They have that same pillowy texture and intense sweetness that makes them seem more like candy than fruit. Really, you are right...you can't compare figs to anything!

Sarah (not verified) | Sep 30th, 2011 at 11:29 am | Reply

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