Posts Tagged: farm to table desserts

Fig Slab Pies

white fig slab pies (1)

 

I was at the farmer’s market this weekend and came across some super gorgeous white figs that just had to be turned into a delicious summer dessert! I wanted to make something simple since I had much to do at my bakery this weekend. I decided that some open faced fig slab pies were doable and sounded delicious.

I made a simple pate brisee to use as the crust, spread honey on top and topped them with fig slices.

white fig slab pies (3)

The slab pies bake up nice and crisp making it easy to eat them with one hand.

And, they are sooooo delicious!

 

white fig slab pies (2)

Enjoy!

beach town baking

 

 

 

 

Fig Slab Pies

Ingredients

  • 1 cup AP flour
  • 1/2 tablespoon sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter (cold and cubed)
  • 1/4 cup ice water
  • 1/4 cup honey
  • 6 to 7 figs ((i used white figs))
  • 2 tablespoons sugar (for sprinkling)

Directions

Preheat oven to 400°F. Combine the flour, sugar and salt in a mixer fitted with the paddle attachment. Add the butter and mix on low speed until butter breaks down to pea size. Add the ice water all at once and mix just until dough starts to come together. Remove from mixer and shape into a disc with your hands. Wrap with plastic and let chill 5 minutes in refrigerator.
On a floured surface, roll the dough out to a 12-inch square. Use a sharp knife to cut out six (3x5-inch) rectangles. Place on a parchment-lined sheet tray and poke holes in the dough with a fork. Use a mini offset spatula to spread the honey on the dough pieces.
Use a sharp knife to slice the figs and lay them on the dough. Sprinkle a teaspoon of sugar over each pie. Bake for 10 minutes, rotate, then 10 to 15 minutes more until golden brown on the edges.

Cantaloupe Soup

cantaloupe soup (1)

It’s pretty warm here in southern California and I’ve been dreading turning on my oven to make desserts for my next cookbook Farm-to-Table Desserts. The solution? Chilled, very chilled, dessert soups!

The markets are overflowing with melons right now. There are so many types to choose from but for chilled soup my preference is cantaloupe. Its beautiful orange hue is so appetizing and its flavor is not too mild or strong for my tastebuds. Cantaloupe soup is best served chilled along with some fresh raspberries.

I like to add a little cilantro and fresh lemon juice to round out the soup’s flavor profile.

 

cantaloupe soup (3)

p.s. Don’t forget to purchase my new cookbook Beach House Brunch on Amazon here!

Enjoy!

beach town baking

 

 

 

 

Cantaloupe Soup

Ingredients

  • 1 Large cantaloupe (ripe and chilled)
  • 1/2 cup whole milk
  • 2 teaspoons lemon juice (fresh)
  • 1 sprig cilantro (plus more for garnish)
  • agave to taste
  • raspberries for serving

Directions

Cut the cantaloupe in half and remove seeds. Cut the flesh into small pieces and place in a blender along with the milk and lemon juice. Tear up the cilantro leaves and add them to the blender. Puree until smooth. Add agave one teaspoon at a time until desired sweetness is reached. Strain soup and pour into bowls. Garnish with cilantro and serve with raspberries.

 

 

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