TWO posts in one Monday?! You bet!
I don’t care if it’s still a billion degrees out, I’m wearing my brand new fuzzy moccasins and experimenting with all the fall inspired recipes! I can’t stop snacking on these Honey-Maple and Thyme Roasted Carrots that were inspired by a roasted carrots recipe I found in The Easy Acid Refulx Cookbook by Karen Frazier.
As I’ve told you, I learned the lower the ph reading of the food you’re consuming, the less acidic it is. Figs have a ph of 4.6, so they’re right in the middle which my stomach can tolerate. Blueberries have a ph between 4.5 and 5.5, so they’re a less acidic fruit as well.
Figs and blueberry seemed like such a great combination, so I picked some up at the Farmer’s Market Sunday and made a Fig and Blueberry Tart. We know I love fruit tarts and making them with juicy, fresh summer fruits; so of course, I thought, why not make a fall inspired one? Blueberries are still plump and in season, and the figs are at their ripest right now!
This recipe is super simple and healthy-ish. The figs and blueberries are sweet on their own, so you don’t really need to add any sugar. I didn’t. But, if you do, I suggest using only 1/4 Cup. You don’t want this to be too, too sweet! Ginger and ground cloves give it a warm touch that reminds you fall is right around the corner! And of course, I added an oatmeal crumble topping to throw a few grams of fiber in there!
Check out the recipe below!
BLUEBERRY FIG TART:
1 Pie Crust (from scratch, or refrigerated)
9 fresh Figs, quartered and sliced
1 Cup fresh Blueberries
Juice from 1/4 of a lemon
1/4 Cup Sugar (Optional)
3 Tbsp All-Purpose Flour
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Ground Ginger
1/4 tsp Ground Cloves
1 Tbsp Unsalted Butter
INSTRUCTIONS: PREHEAT OVEN TO 350°F, Prep a 9″ pie pan with crust
- In a medium-sized mixing bowl, combine the sugar (if using), flour, and spices.
- Have your fruits washed and prepared, then toss the figs and blueberries in the flour/spices mix.
- Pour the mixture into the pie crust, and plop the tablespoon of butter on top.
- Bake for 45 minutes. Best served warm.
Until next time, Happy Baking!