I usually eat them as fruit, two bites and they're gone. Or in a salad as a component with goats cheese. No, I don't peel them like some people do. Such a waste !!
For a change, I decided to bake them - A delightful tart with buttery casing. This dessert is perfect for autumn, serve warm from the oven or at room temperature with or without a dollop of whipped cream.
250g shortcrust pastry (readymade)
or homemade with 1-2-3 method : 100gm sugar, 200gm butter, 300gm flour
6 fresh figs
80g caster sugar
1 egg (beaten)
80g ground almonds
zest of 1 orange
2 sprigs of thyme (optional)
Cream butter and sugar till pale. Add rest of ingredients to form a soft paste.
Roll out shortcrust pastry and line 6 tart molds or fluted pan tins. Bake blind 10-15 minutes.
Cut figs into quarters and place them in the pastry cases.
Spoon the almond paste into the pastry cases with figs. Add thyme if you wish.
Bake for 20-25 minutes until the paste is set and golden.