One of the best sweet treats for summer are figs. At Westbury Community Garden we have four varieties of figs. They are Banana figs (large yellow), LSU Purple (purple, teardrop-shaped), Celeste (large, light purple/brown), Petite Negra (small dark purple/black, teardrop-shaped). There is an early harvest in May and the main harvest in June – August.
Here is an easy sweet treat you can make with just a handful of ripe figs.
Fig Slab Pies
Pie crust (see below)
1/4 cup honey
8-10 ripe figs, sliced
Coarse sugar (baker’s sanding sugar)
Preheat oven to 400*.
Make or buy your favorite pie crust, rolled to about 12″ square. Cut into 6 3″ x 5″ pieces.
Place pastry pieces on a sheet pan lined with parchment. Prick with a fork. Brush each piece with honey.
Place overlapping fig slices in the center of the pastry. Sprinkle with sugar.
Bake at 400* for 10 minutes. Turn tray and bake 10 minutes more or until the edges are golden brown.
Pie Crust
1 cup flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
6 Tablespoons unsalted butter, cold, cubed
1/4 cup ice water
Combine dry ingredients in a bowl and add butter cubes. Cut the butter into the flour mixture with a pastry cutter until the butter breaks down to pea size. Shape into a disk, wrap with wax paper and refrigerate until well-chilled. Roll into a 12″ square on a floured surface.