Summertime desserts -

 . . . or

We picked the last of the figs at the weekend. The last that we plan to use or share this year. Other than picking an odd fig hanging low, rosy, ripe, juicy and ready to nibble, or a couple to add to my morning yogurt during the week, figs will be off the menu until next year!

The final "let's add figs" baking project was this crostata. Both figs and pears were begging from their bowls on the kitchen island, "use me", so they ended up becoming friends in one larger bowl. With a little sugar, lemon juice and flour, they were then wrapped in a pie crust, gently brushed with cream, sprinkled with a little sugar and popped into the oven.

Voila!  A delicious easy dessert following a bowl of homemade tomato basil bisque and a classic Caesar salad . . . . . . on a hot, muggy evening.

Fig Crostata . . . . .

What to do when life gives you lemons figs, make lemonade a crostata!

CROSTATA: An Italian baked rustic tart or pie, same as a

    GALETTE, the French version! 

Both lovely names for easy desserts to make/bake.

Still gathering figs and sharing with neighbors and friends, however the figs are

 slowing down and will probably be finished by the end of the weekend.

Dozens of birds have devoured the ones on the treetop which we can't reach -

and I'm happy to share with them.

For this one I made almond frangipane and spread it over the piecrust base

 before piling on the sliced figs from the garden and scattering toasted 

chopped almonds on top.

  I must have used too much as it did leak out but it still baked well.

 I cut off the frangipane on the parchment - who could bake without amazing

 parchment and no messy pans to wash - which made good rustic almond

 'cookies' to nibble!  

"Waste not, want not."