Summer Bounty: Figs

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.