spacedlaw: (Default)
( Aug. 25th, 2015 02:07 pm)
Yeah, I know: As a title, that’s a trifle generic.
However, even if the version I am about to document hereinafter is a fig tart, that recipe works for any juicy fruit, so I suppose the recipe is fairly generic. And slightly incorrect too, as tarts go [insert improper tart jokes here]

Fig Tart

What happens here is a rising brisée soaking up the juices of a spare layer of fruits. So strictly too high to be a real tart, too thick a dough to be cake, too moist to be biscuit (also only cooks once if you want to be pedantic about what a biscuit really is). However…

You know what? I don’t care. Call it anything you like. I call it SIMPLE and I call it GOOD. FRUITY is adequate too.

So what does it take?

An oven heated up at 200c

260g flour
1 teaspoon of baking powder
3 tablespoons of sugar
6 tablespoons of cream (the fluid type)
150g butter
A pinch of salt
A dusting of cinnamon (or vanilla)

Mix all this and pour into a parchment-lined deep dish.
Cut some fruits in half or segment (here figs, collected from a tree we have at work, are cut in two – that works fine with small fruits like cherries, plums, apricots, or figs. For things like peaches or rhubarb, segments work better)
Lay them on top of the dough, pressing the fruits gently into the paste – only partially as the dough will rise.
Cook in the oven for about 30 minutes.

Fig tart

Let it cool partially or fully before cutting and eating.
Good on its own, this can be served with cream (clotted or not), mascarpone, ice cream, or even custard.
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I could try to blame it on my love, who undertook to geometrically demonstrate Pythagoras' theorem at breakfast (06:30). I'd never see it done - at school they just tell you the theorem and that's it - so it might have influenced me.

Or I could blame it on Gibbon (since I've been reading a volume of The Decline and Fall of the Roman Empire this week). After all he's the one that claims that the name of the Italian region of Friuli comes from Forum Julii. And I have my own Caesar at home.

Or just give to Caesar what is due to Caesar. That is: to my friend Rossella, who has decided to spread the word about a triangular delicacy from Friuli - since that's where she's from - and organize a contest about it. That is about blecs (aka triangular delicacy).

Facts remain:
I made blecs
They were delicious.
You can easily make them too.

Blecs con porri e ciauscolo

Recipe and more pictures )



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