I had an extra tart shell when I made the macapuno tarts in the previous post, so instead of throwing it out, I decided to root around the fridge to see if I could drum up another fruit tart. I found lots of semi-dried figs in the refrigerator and I simply cut some in half, threw them into an enameled pot set on low heat and added about half a cup of granulated sugar and a few tablespoons of water. When the sugar has dissolved and a simple syrup forms, add a tablespoon or two of brandy and stir gently. When the sauce thickens a bit, and the alcohol burns off leaving the flavor, take the mixture off the fire and let it cool slightly. Fill the tart shell and bake for 15-20 minutes until the pastry is done and the figs set in the shell.
I had some thinly sliced almonds that I toasted in the hot oven and sprinkled them on the pie. Serve this warm or ar room temperature with whipped cream and/or drizzled with brilliant fresh honey and it was surprisingly sublime! I didnâ€™t have a recipe, I just threw things together. It was really, really good. Even better than the macapuno! The almonds in the photo are undertoasted (because I BURNED the first batch) and they could have used a minute or more so that they would have some color. The whipped cream serves to balance the sweetness and the fresh honey is an excuse to use some nice honey a friend sent over a few weeks ago. This would also be special with some nice vanilla ice cream. I suppose clasically the figs would be resting on a rich pastry cream base. I was so thrilled with the outcome I photographed the tart several times in a nice cake thingeeâ€¦