I have a confession to make. Until a few days ago, the only fig I’d ever had in my kitchen was of the Newton variety, if you catch my drift. I know. Revoke my foodie card right here on the spot if you must.
(Maybe I shouldn’t tell you that this was also my first foray into homemade pie crust. Whoops, too late).
I hope I’ve redeemed myself, however, by creating these yummy fig and raspberry tartlets. OK, so techincally they’re not tartlets. More like mini pies—I just love that word. Tartlet.
Fig and Raspberry Tartlet
pie crust dough (homemade or store bought)
10-12 ripe figs
1 small carton of raspberries
1/4 cup sugar
First, I made my pie crust using Elise’s recipe. I love Simply Recipes. It’s got the greatest instructions on the culinary fundamentals.
I cut the stems off my very ripe figs (once they start seeping sticky syrup from the bottom, you know they’re ready) and sliced them up.
I threw them, along with the raspberries, into a pot and cooked them over medium-low heat with the sugar until they were about jam consistency. I say 1/4 cup sugar, but you may want a little more or a little less depending on how sweet you want them. The fig skins don’t cook down as well, so I threw the jam in the Magic Bullet for a few pulses to break them up.
When the jam was done I set it aside and worked on forming my tartlets. I tried some with a pie-crust top and some without. I preferred the ones that had the top, but I’m also one of those people that thinks you can never have too much pie crust. I used a glass to cut out circles of dough and formed them to a cupcake tin, filled them about half way with the fig/raspberry filling, and then topped them with another pie-dough circle, pinching the ends together. Then I used a fork to create perforations along the edge of the crust to help the top stick to the bottom. And because it looks cute.
Bake these on the lowest oven rack for about 20-25 minutes at 375 degrees or until the crust is nice and golden brown.
My pies may have looked a little nicer had I had some of these handy.
Here’s one of the topless tartlets.
Oh! Oh! I almost forgot to tell you. I really wanted to add walnuts on top of jam inside the tartlets but I was out. Next time, I’ll either do that, or drizzle them with honey and sprinkle them with chopped walnuts before serving them. I encourage you to do the same.