Comments on: Fig, Almond & Brandy Tart a la Marketman

By: cakes downey

cakes downey — Sat, 12 Sep 2009 22:40:51 +0000

dear izang- fig in tagalog is igos

By: maria

maria — Sun, 20 Aug 2006 09:06:07 +0000

your tart really looks cool. i’ll try making some within the week. the simplest but the best ingredients really make the difference between what’s ordinary and extraordinary. great work market man! idol!

By: Marketman

Marketman — Thu, 17 Aug 2006 02:09:37 +0000

Hi all, sorry, I have been really bogged down with “work” these past three days so I have been quite still/quiet… Rose Lyn, I haven’t made too many dumplings myself but I will keep an eye out for a recipe… izang, not sure if there is a tagalog word for the figs used in this dessert, however, oddly, we have a close relative to figs apparently growing in Palawan and elsewhere, though I am not sure if they are edible. Mackenzie, a date walnut bread or food for the Gods is a good alternative use… I had a recipe for food for the gods a week or two ago. Wilson, I have never tried a fig with a mango…have to try that soon. Apicio, I have to say, it tasted good and natural but I couldn’t pick the flavor notes too well…I can best describe it as tasting less sweet and yet obviously more pure. I haven’t attempted the baklava yet, though I have the nuts… and yes, they do sell frozen phyllo dough here erratically… millet, you are right, the crunch is the key besides the intense flavor of the figs themselves… Oggi, welcome to the realm of commenters. Maria Clara, thanks for the thumbs up!

By: joey

joey — Thu, 17 Aug 2006 02:02:05 +0000

That looks amazing! Oooh…and I can imagine how good it would be with ice cream!

Strange coincidence…I also used figs to fill an extra crust I had for a mushroom tart I was making once. This only proves that it’s good to always have figs in the house! :)

By: Maria Clara

Maria Clara — Thu, 17 Aug 2006 00:06:57 +0000

Your ideas are endless and when you execute them, they come out pristine. Thumbs up again! Your fig tart looks so divine considering you used only few ingredients in it, in addition to brandy and almonds. Again, thank you for sharing this with us.

By: oggi

oggi — Wed, 16 Aug 2006 16:52:52 +0000

Hi, MarketMan, I’m a regular visitor to your site, which I love, by the way. This post prompted me to leave a comment because figs in any form is my favorite: preserves, dried and specially fresh, even fig newtons once in a while. I’m making this wonderful creation of yours very soon.

By: millet

millet — Wed, 16 Aug 2006 15:08:01 +0000

woooh, a marketman original! i love figs and dates and apricots and all sorts of dried fruit, and the fruit and nut combination is super! can’t wait to try this. i imagine the crunch from the fig seeds make for an interesting layer of texture…

By: Apicio

Apicio — Wed, 16 Aug 2006 10:18:08 +0000

What did the olympian honey taste like? Must be close to that of the ones gathered from hives alongside the lavender groves of Grasse or the citrus orchards of Sicily. As late as the sixties wild honey was what you meant when you talked of honey at all and you bought them at the drugstore in town in vials which was so apt since it gave forth a heady tropical perfume.

You mentioned elsewhere trying it in baclava (sp?) but is fillo obtainable there? I wonder if fresh traditional lumpia wrapper can serve. Mother fried the unusued ones as a crisp-crunch treat for us kids.

By: Wilson Cariaga

Wilson Cariaga — Wed, 16 Aug 2006 10:16:10 +0000

very well done MarketMan!!!! hmmmm I really would try this adding mangoes, love figs with mangoes hehe. . . yummy. . .

By: mackenzie

mackenzie — Wed, 16 Aug 2006 09:35:24 +0000

Hi MarketMan! The tart looks gorgeous! Question: I have some dates at home and I don’t know what else to do with them. I usually just stuff them with walnuts and dust with powdered sugar? Anything else you can recommend?