On Sunday we ventured across the border to France to check out the market at Divonne les Bains. It was a great market with all the usual French fayre and had the added virtues of being considerably cheaper than the Swiss supermarkets/markets, and also on a Sunday…the day when literally everything in Switzerland seems to be shut.
We picked up a punnet of figs for 4Euros, which actually seems quite pricey now I write it down but there were loads in the punnet and they cost 1.50CHF each in the supermarket here.
I decided to make a fig tart and after much looking around on the internet I plumped for this recipe…which is excellent. I have to say I just bought ground almonds because I really couldn’t be bothered to faff around roasting and grinding my own almonds. I also completely ignored the, use a quarter of the frangipan part of the recipe, and just plonked the whole lot on (I’d have made less but I haven’t worked out how to halve an egg yet).
It looked really pretty before it went in the oven, and a little less pretty when it came out. But most importantly it tasted delicious, and it was incredibly quick and easy. (This last picture isn’t great, the light was non-existant at this time and I can’t work out which light switch controls the main kitchen light).
I think that the frangipan would work with pears, plums, or peaches (all the p’s!) so this is a recipe I shall definetly be bookmarking.
Yum! Note to self…don’t read Lizzy’s blog when you’re hungry!
Abi x
Apparently you don’t need to halve an egg, you can just use a small one instead (can’t remember where I read this though!) Looks lush..!
Looks delicious! I make a dessert pizza (or focaccia if thicker) studded with fresh cut figs or blueberries, blackberries, raspberries, etc.
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