Posted by Grace Massa Langlois on Friday, 28th June 2013
The mere mention of the availability of fresh figs is enough to get my family rushing to the markets to get their hands on as many of the elusive treats as they can (they’re obsessed over figs). Fresh figs are hard to come by here in Ontario only being available a few weeks a year. These coveted purple gems are the crowning glory on this Crème Mousseline Tart.
I’m sure I’ve committed a cardinal sin by roasting the figs because my family believes they should be enjoyed as is. If I was in sunny Italy and I was picking them fresh off the tree I would agree but the figs I picked up at the market weren’t quite ripe and I knew caramelizing (roasting only long enough to release their natural juices) with a sprinkling of cinnamon and golden cane sugar and a drizzling of honey would bring out the sweetness and enhance the flavour.