Blueberry Fig Tart

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Aren’t the inside of figs soooo pretty?

 

TWO posts in one Monday?! You bet!

 

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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.

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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!

 

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BLUEBERRY FIG TART:

INGREDIENTS:

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

 

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INSTRUCTIONS: PREHEAT OVEN TO 350°F, Prep a 9″ pie pan with crust 

  1. In a medium-sized mixing bowl, combine the sugar (if using), flour, and spices.
  2. Have your fruits washed and prepared, then toss the figs and blueberries in the flour/spices mix.
  3. Pour the mixture into the pie crust, and plop the tablespoon of butter on top.
  4. Bake for 45 minutes. Best served warm.

 

 

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Until next time, Happy Baking! 

 

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Summer Fruit Tart, Number 2!

Happy Tuesday, baking friends!

Tomorrow is my mother’s birthday, and she isn’t a big cake person. She LOVES fruit though, so I decided to make another fruit tart to celebrate instead!

This time, I used a chocolate custard, instead of vanilla like I did in the Original Recipe…YUM!

 

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Blueberries were on sale buy one get one free at the grocery store this week, so I bought 2 cartons, along with some strawberries, a kiwi, and a can of peaches. (Normally, I like EVERYTHING fresh, but unfortunately, I’m allergic to fresh peaches, so I have to eat the ones from a can instead.)

 

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If you want the “How To’s” for this delicious tart, simply click above to the Original Recipe link and follow those instructions. When making the custard, make sure you add 3/4 cup of cocoa powder to your custard ingredients.

 

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Until next time, Happy Baking!