Grab a fork. I’ve got a sweet and savory Blackberry-Fig Tart with Oregano today. Actually I’m not sure you’ll even need the fork. I usually eat figs with my fingers, I don’t see why this tart should be any different.
I was recently invited to a celebration of California Figs. Naturally this Figology Fest, as its called, featured figs in a multitude of delicious dishes prepared by Erika (In Erika’s Kitchen) and Judy (Two Broads Abroad). Many of which are pictured on the FBLA Google+ Events page.
I’m sure you’ve noticed that I’ve been doing quite a few things with figs lately. That’s partly because it’s fig season, and partly because I left the Figology Fest with dozens of figs in need of my immediate love and attention.
In order to get some inspiration for this Blackberry-Fig Tart with Oregano I visited the California Figs website. I was immediately struck by their environmental story. Water Management is always an important aspect in farming, but the California drought has made me more aware of the fruits and vegetables I buy. Whenever possible I look for ingredients that put less pressure on this valuable liquid resource. Figs are naturally drought tolerant. Though they need a regular supply of water to produce their best summer fruit, they can “pull in their horns” so to speak and survive long periods with very little water.
While reading about the growing practices of California Figs I couldn’t help but notice that the fig growers of California have really embraced the whole “Farm to Fork” movement, which I too heartily embrace. However, when it comes to figs, “Farm to Face” is a more appropriate description of my world. Because that’s how I typically eat figs, out of hand when nobody’s looking.
I’ve been involved with a group known as Fallen Fruit. The group began by mapping fruit trees growing on or over public property in Los Angeles and encouraging artists and other participants like me to not let this fruit go to waste. The collaboration has expanded to include serialized public projects and site-specific installations. Los Angeles’ MacArthur Park is currently installing L.A.‘s First Urban Fruit Trail, with the hope that an edible landscape will improve the quality of life in that part of town. Which is why I often find myself foraging my neighborhood for figs and other edibles that overhang public property. I’ve written about these adventures before.
Blackberry-Fig Tart with Oregano
Today however, I want to tell you about another collaboration. The collaboration between two of my favorite summertime superstars. Figs and Blackberries.
This Blackberry-Fig Tart may seem like an unusual combination. That’s because I’ve included a whiff of pungent oregano in the filling. Please don’t let that turn you away from this terrific tart. At its heart it’s a blackberry jam infused frangipane. Frangipane is a classic almond filling found in many of my favorite French pastries. The herbal quality of oregano works nicely with the sweet, gooey textures you’ll find in this tart. Which is topped off with more jammy goodness in the form California figs. GREG
This post was sponsored by California Figs. The raw figs photograph appears courtesy of my editorial partnership with Shutterstock.
Wow, yum! I never thought to use oregano with figs, but now that you mention it, it really does make total sense! I will have to try this with a fresh batch of figs very soon.
Adore herbs in sweet things. They make everything more sophisticated. Although YOU, sir, need no help in that department.
LOVE that you used oregano in this tart. What a beautiful flavor combination.
Your tart sings French rustic, Greg. The farm fresh beauty of a dessert does look to be a fanatabulous figgy treat!
I am so intrigued by your choice of herb in this gorgeous tart. I will have to check this one out for myself.
This looks fantastic. What a great way to use those fresh figs. I wish I could have attended the FBLA event this month. Making this tart will make up for it though!!
I think “evil genius” should be your new moniker. The flavor combination in this tart is genius, evil or not. I love herbs in my tarts — both in my crusts and in the fillings. Can’t wait to try it.
I LOVE savory herbs tossed into fruity desserts, they really add to the complexity and depth of flavor of the treat.
what a fab tart love figs
This sounds incredibly delicious. Fresh oregano never gets any attention.
The oregano is a surprise, and a pleasant one. Love the combo you’ve put together — really good. Forget the fork, I’m just grabbing this and eating it out of hand!
Yes, please. This sounds wonderful, and I love the savory component of the oregano. Earlier this spring I began using a lot of lemon thyme with fruit, and the herbaceous notes are a lovely addition. Complimenti!
You’re so right. We don’t need no stinking tables, or dishes for that matter (again, this drought business is serious). I can’t wait for your next cookbook: Farm to Face: An Eater’s Manifesto.
Forager’s Tart — that’s a great idea. Now if I can just find a bacon and steak tree growing over public property in these here parts…
Figs and foraging are both exactly up my alley! I’ve heard quite a bit about Fallen Fruit too — clearly they’re filling a serious need. Love it! And I love this cake too. Now, if only I could keep from eating all the figs instantly out of hand…
Now there’s a combination made just for me…blackberries and figs.
You are killing me with this, I want to eat it…now. I would never have thought to combine figs with blackberries…you are an evil genius 🙂
It’s not so much that I thought of it, as much as that’s what I had! GREG
Love this and thank you for adding herbs! It can make such a difference to sweet dishes. I’m super interested in the fallen fruit story, sounds like a great idea 🙂
Fallen Fruit is terrific. You have to be a bit of a bad boy, but still not break any laws of the city or of propriety. GREG
Beautiful, Greg — I might try this with fresh thyme instead of oregano — which tastes a bit strong to me. Time to make some of my fig chutney — love fig season.
Blackberries and oregano are made for each other. Figs have that same jammy sweetness, so I figured they’d work too. I like thyme with citrus (and gin). GREG
Damn, you’re fast! You were obviously inspired.
I thought we discussed my obsession about posting, Dr. Adair. GREG