It used to be that when I was a kid, one honey cake was sufficient for Rosh Hashanah. If my mom was feeling really ambitious an apple cake might follow the next night. But these days, with the availability of so much more of the fall fruit harvest everywhere, it makes sense to celebrate that bounty.
Think figs. I had yet to meet a genuine fig until I was an adult and living on the left coast. I only knew fig from that infamous cakey cookie that we all know and sometimes love.
I had no idea they were an adorable little fruit that arrived at the market early fall. The first time I tasted a real fig it had been picked that morning from a co-worker’s tree. I felt slightly nervous about that first bite because it had no resemblance to that flat dry cookie – and it was juicy – like real fruit.
Assured that they don’t have to be cooked to be edible, I gingerly took a tiny little taste. I was instantly smitten and managed to eat almost the whole bowl of fruit by myself. Let me tell you – even if you are tempted – Don’t. Do. It. A little bit of fig is a good thing. A pound or more of figs is like getting your fiber fill for the year in one big-gulp.
But since that day almost two decades ago, I find any excuse to buy fresh figs when they arrive at the market. I love them plain. And I love them cooked (try roasting some with a drizzle of olive oil and honey). I love them baked into goodies and this tart is no exception. The flavor is something you won’t forget and if you love figs, apples, honey and pomegranate – this tart is for you.
You will want to visit here for an easy GF pie/tart crust – just use all vegetable shortening to keep the tart dairy-free.
What a sweet start to the New Year. L’Shana Tova!
|Rosh Hashanah Figgy Tart, Gluten Free, Dairy Free||
- 3-2-1 pie crust made with 100% shortening instead of butter (see post for link)
- 1 jar Fig Preserves or jam
- 2 – 3 large granny smith apples
- 1 lemon
- 5-6 tablespoons honey (plus a little more for squeezing)
- 3 tablespoons pomegranate concentrate (juice)
- 1-2 dozen fresh black mission figs
- 1-2 tablespoons honey
- 1-2 teaspoons pomegranate concentrate
- Preheat oven to 350. Press crust into a 9 to 10 inch tart pan. Chill crust while oven preheats.
- Spread fig preserves in a thin layer all over bottom of chilled crust. Cut up apples into ¼ inch size cubes. Zest about ½ the lemon over the apples in a small bowl. Squeeze a bit of lemon juice and toss. Stir together the honey and pomegranate concentrate and add one tablespoon of the mixture to the apples. Stir. Place apples in the chilled crust over the layer of fig preserves. Press down to fit snuggly. Drizzle honey over the apples. Cut stems from figs and cut each fig in half. Lay them in a circle pattern over the apples with cut side down. Fill in the entire top snuggly. Press gently. Drizzle the remaining honey, pomegranate mixture over the top of the figs.
- Place tart pan on sheet pan (to catch any drips) and bake about 35 minutes and rotate. Bake for about 15 minutes more or until the crust is lightly golden and the apples are cooked. Cool for about 10 minutes.
- Heat a tablespoon or two of honey with a teaspoon or two of pomegranate concentrate until bubbling. Brush immediately on top of the tart to the edges. Cool and serve. Spoon additional honey/pomegranate sauce over each piece if desired.
How about some more Fig Tart recipes?
Eat the Love’s (Hi Irvin) GF Fig & Raspberry Mascarpone Tart & Local Honey
From Chez Pim – Pim’s Best Fig Tart
And from Helene Dujardin at Tartelette a fabulous Gateau De Riz Aux Figues