Raspberry Fig Tart via dallasfoodnerd.com

Fresh figs are one of my favorite fruits. There’s nothing better than a warm, ripe fig plucked straight from the tree, and nothing tastes more like Texas summer to me. Being apartment dwellers, my husband and I don’t have a fig tree of our own, so we were more than happy to take home a few gallon bags worth of fresh figs from the backyard of friends in South Texas.

Raspberry Fig TartMy first figgy recipe turned out to be an experiment in ingredient substitution, with pretty tasty results. This tart uses raspberry greek yogurt for a raspberry-lemon custard that compliments the mild sweetness of the figs.

Raspberry Fig Tart

1 frozen pie crust (I’m lazy like that, though if you prefer to make your own, use a pie or tart crust recipe of your choice)
2 5.3 oz containers raspberry on the bottom greek yogurt (I used Chobani, but use whatever brand you prefer. For less raspberry flavor, substitute in 1 plain or vanilla greek yogurt)
2 tablespoons heavy whipping cream
2 egg yolks
3 tablespoons packed brown sugar
1 1/2 teaspoon lemon zest
1 teaspoon vanilla extract
15-20 fresh figs (I used Texas Everbearing/brown turkey figs, but use whatever variety you prefer)

Preheat oven to 375.

Poke holes in pie crust and bake for 25 minutes or until just golden.

While the crust is baking, whisk together yogurt, whipping cream, egg yolks, brown sugar, lemon zest and vanilla extract until blended.

Take crust out of the oven and increase temperature to 400.

Slice figs in half. Layer half of them cut side up on the bottom of the pie crust. Pour 3/4 of the custard filling over figs. Layer other half of figs on top of the tart. Pour remaining custard around but not on the figs.

Bake for 35-45 minutes or until custard is lightly colored and set.

Raspberry Fig Tart - PlatedOkay, so it wasn’t the prettiest once I cut into it, but it tasted good! I’m looking forward to trying some variations. To let the fig flavor shine, I think I’d try plain/vanilla greek yogurt or substitute sour cream in the custard. Alternately, for more raspberry flavor, I think adding fresh berries in with the figs might be nice.

Are you a fig fan? What’s your favorite way to eat figs in the summer? I’m looking for more ideas for my fig stash.