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I have 15 fig trees with 6 different variety types of figs. The cool thing about figs is that the flavors of each different type vary so much it's like a different fruit in each variety unlike apples and oranges... they always taste like what they are. A brown turkey fig taste like a maple brown sugar berry as where a smith fig taste like strawberry banana and where a lsu golden fig taste like a honey melon
I grew up eating figs right from the tree I never had any kind of burns from fig sap, not sure where that comes from? This looks so good and you really sold us on the small amount of sugar and not so sweet. I am making this today with figs from our trees. Thank you for sharing this recipe.
Great recipe! I have done this recipe so many times now. I first started with figs, but I think the best tarts are with apples or plums. Will do it many more times ahead. The only difference is the dough: really do your best to find a puff pastry dough that is just with butter and 4-5 natural ingredients. No margarine and other bullshit because it will make a huge difference.
This episode has entirely too much science. Not a huge fig fan, but I can definitely see strawberries or fresh peaches maybe. And with vanilla bean ice cream for sure.
The fresh sap is very irritating if it gets on your skin, when you're picking them from the tree. I always peel off part of the skin if I see sap dried on it.
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👕 Stock up on SushiDay merch in our store! teespring.com/stores/sushiday 👕
I have 15 fig trees with 6 different variety types of figs. The cool thing about figs is that the flavors of each different type vary so much it's like a different fruit in each variety unlike apples and oranges... they always taste like what they are.
A brown turkey fig taste like a maple brown sugar berry as where a smith fig taste like strawberry banana and where a lsu golden fig taste like a honey melon
One step closer to heaven.
SO love this tart! Happy Holidays and God bless. Thx.
I grew up eating figs right from the tree I never had any kind of burns from fig sap, not sure where that comes from?
This looks so good and you really sold us on the small amount of sugar and not so sweet. I am making this today with figs from our trees. Thank you for sharing this recipe.
I love it! So yummy; a nice break from fig smoothie.
Great recipe! I have done this recipe so many times now. I first started with figs, but I think the best tarts are with apples or plums. Will do it many more times ahead. The only difference is the dough: really do your best to find a puff pastry dough that is just with butter and 4-5 natural ingredients. No margarine and other bullshit because it will make a huge difference.
Put some crumbles of blue cheese under the figs! They compliment each other nicely!
never thought about making a fig tart before, these look great!!! Deff going to try them :)
You absolutely should, they're so good!
Can you tell me we can use dry fig in tart
That’s a delicious recipe thanks for sharing
I made them delicious thank you for sharing
This episode has entirely too much science. Not a huge fig fan, but I can definitely see strawberries or fresh peaches maybe. And with vanilla bean ice cream for sure.
Peaches would be great with this! And DEFINITELY ice cream.
This looks so good!
I can't wait to make this the next time our figs get ripe.
They're really tasty, and so easy too!
Neat idea!!
Thank you!
This was so easy and yummy!!
I'm so glad you liked them!
this is great!
Thank you!
The fresh sap is very irritating if it gets on your skin, when you're picking them from the tree. I always peel off part of the skin if I see sap dried on it.
Would you recommend a glaze on top?
That would be delicious!
Hmmm I might be crazy and try pork pate and figs in the pastry
You know, that sounds like it could be really good. If you try it, please let me know how it turns out, I'm so curious now!
When you said pigs i though hmmm figs in lechon...🤔
Son! Stop using "For science!" wrong! All Durian tests have been done, even adding fish sauce. Now let Allison eat her tart in peace!
The things I do in the name of science...
Dust off the flour before prep.