Love and Spices:
Fresh fig tart

With fresh figs in season, this is the best time to make this dessert

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Fresh fig tart

This delicious fig tart is a perfect dessert – you’ll be delighted to see how easy it is to make. The fresh fig season in Quebec runs mainly from August to October, depending on the availability at local producers.

Preparation time: 40 min | Baking time: 45 min | Preheat oven to 350°F/175°C | Yields: 6 to 8 servings

CRUST

• 6 sheets phyllo dough
• 3 tbsp coconut oil, melted

Brush the mould with 1 teaspoon of oil before laying out the dough.
Fold the first sheet in 2, and lay it over the bottom of the mould and brush with oil.
Then lay another sheet overlapping the mould and brush with oil.
Repeat with each sheet of dough, then flatten the edges and sides of the dough with your fingers and brush with oil.
Then use scissors to cut the excess overlapping dough.
Set aside.

FILLING

• 12 figs cut in half
• 1/2 cup / 100 g sugar
• 1 cup / 120 g finely ground almonds
• 1 egg
• 1/2 cup / 120 ml coconut oil
• 2 tbsp orange blossom water
• 1 tsp almond extract
• 1 orange, finely grated zest
• 1 Navel orange, juiced

With an electric mixer, beat the egg with the sugar and oil until pale yellow.
Add the almond extract, juice, orange blossom water, zest, then add the ground almonds.
Pour the mixture into the crust. Use your thumbs to push in each fig half.
Sprinkle the slivered almonds between not over, the figs.
Bake for 40 to 50 minutes or until golden.
Remove from oven and let cool before glazing.

GLAZE

• 3 tbsp apricot jam

In a saucepan, heat the apricot jam for about 4 to 5 minutes, while stirring, until liquefied and bubbly.
Glaze the tart with the jam using a pastry brush.

Images: Anne Fillion

Other recipes
Other recent articles

Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn