Fall flavors: fresh fig tart feat. rosewater

Despite the recent outbursts of torrential rainfall, there's no denying the arrival of fall, and with it persimmon/pear/pomegranate/fig season! A trip to the farmers market yielded a bounty of perfectly ripened persimmon. 

No-prep Persimmon pudding

Aside from the persimmons, I found some incredible figs at the local farmers market and ultimately decided to feature them for my mother's birthday cake. Fresh figs alone are already amazing in terms of taste, texture and color, so anything in addition simply acts as a supporting role. To complement the figs, I envisioned a light meringue base and Greek yogurt--essentially a Pavlova cake. While doing research, I was inspired by a recipe that incorporated rosewater. I had been wanting to experiment with the delicate floral flavor but had yet to find an opportunity to do so until now. However, due to a broken electric hand mixer and my inability to manually whip egg whites, the Pavlova cake idea had to be scrapped. Based on what I had on hand, I opted for a simple tart crust instead. In hindsight, I think this was the better of the two options, given that the crust was not too sweet to detract from the natural sweetness of the figs. For a more nuanced flavor, I mixed in some ground sesame, which also added an interesting visual dimension to the crust.  Topped with plain Greek yogurt, rosewater-infused figs, and a drizzle of Bourbon cajeta (goat milk caramel), the cake was complete.  The fragrant rosewater paired perfectly with the figs, all of which was balanced by the tangy tartness of Greek yogurt. Best of all, this cake was super easy to make! I also imagine it will be easily adaptable for a range of fresh fruits--such as persimmon or berries.

Just before topping with figs--a Bourbon cajeta swirl

Rosewater-infused Fresh Fig Tart 

Ingredients:

For the Crust:

• 1 cup oat flour*
• 1/2 cup almond meal
• 2 tsp. sugar 
• 1/2 tsp. salt
• 1/4 cup coconut oil
• 1 Tb. ground sesame (optional)
• 4-5 Tb. cold water, as needed

* You can make this by simply grinding rolled oats into flour using a food processor

Adapted from Oatmeal with a Fork

For the Topping:

• 24 fresh ripe medium-sized figs, washed and dried
• 1 1/2 cup plain Greek yogurt
• 2 Tb. rosewater
• 1-2 Tb. caramel or honey (optional)

Directions:

1. Preheat oven to 375°F
2. Prepare the crust: combine first four ingredients in a bowl and mix thoroughly. Then add the coconut oil and the sesame. Batter should be crumbly. Add in the water 1 tablespoon at a time until mixture comes together and forms a dough. 
3. Press the dough into a 9-inch tart pan. Another option is to use a 9-inch springform pan, lining the bottom with parchment paper; press the dough about 3/4 of an inch up along the side of the pan. 
4. Bake for 10-15 minutes. Remove from oven and let cool. 
5. Meanwhile, cut the figs into sixths or quarters, depending on size. Transfer to a bowl and add 1 tablespoon of rosewater. 
6. In another bowl combine the remaining tablespoon of rosewater with the yogurt. 
7. Assembly: spread the yogurt evenly in the tart crust. Drizzle caramel or honey over the yogurt. Top with figs. Additional garnishes--sliced almonds (pictured), crushed pistachios--are welcome.
8. Serve and enjoy!