Mini Tarts with Cherry-Fig Compote

“I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.”

What do you bring to a last minute dinner party when you have zero desire to go to the store, mostly because it will interrupt your already planned day of being lazy, maybe doing some Pilate's and getting in at least an hour of afternoon pool time. I know, I have it rough. Well, I know we will be having wine during and after dinner so I thought some cute mini tarts filled with a fig-cherry compote would be a fantastic idea. Maybe I'll stop and pick up a bottle of port to go with them.

note to self: don't eat all of the tarts before dinner even though your house smells heavenly.

I can do this.







I've remade these from an older recipe of mine for fig bars using mostly oats and flax for the crust. This time I tried using Breton's Gluten Free Crackers with Flax for half of the mixture and they turned out great. Don't look at me like that, I had to try one.... o.k. two you know, just to make sure they were blog and dinner party worthy. The things I do for you people!

Compote (French for "mixture") is a dessert originating from 17th-century France made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, ground almonds, grated coconut, candied fruit, or raisins.  

The French invented compote believing that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the French word compote, meaning mixture. Compote was originally served as an afternoon snack with sour cream and biscuits. During the Renaissance, it was served chilled at the end of dinner. 

Pulse the oats and Breton Gluten Free Flax crackers into a flour.

Snip the little stems off of the figs.

Coat a mini muffin pan with cooking spray. Using a small spoon, scoop a small amount of the dough into the muffin tin pressing down with your fingers to form a hole in the center, leaving some dough on the bottom and up around the edges of each cup.

Mini Tarts with Cherry-Fig Compote

Mini Tarts with Cherry-Fig Compote

TIME     30 MINUTES       YIELDS    12 MINI TARTS

Filling:


6 ounces dried Figs (preferably Organic)

4 ounces dried Apricots OR dried Cherries (preferably Organic)

2 tbsp. chopped almonds

2 drops anise extract (optional)

1 tbsp  local, Organic honey (local honey help with outdoor allergies!) 

2 tbsp. water

2 tbsp. orange juice OR lemon juice

1/4 tsp. cinnamon

1/4 tsp. ground ginger


Snip off the figs' stems, and put them, the apricots, almonds, water, honey and spices into the food processor. Pulse to a coarse paste. Spoon out of food processor and set aside in a small bowl.

Crust:

1 cup regular or quick oats 

1/2 cup whole oats

12 Breton's Gluten Free Crackers with Flax

1 teaspoon baking powder

1/4 teaspoon salt

4 ounces unsweetened apple sauce

1 tablespoon local, Organic honey

1/3 cup water

Directions: 

 Preheat oven to 375 F. Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients, mixing well to a thick consistency.

Place 1 cup of  oats and the crackers into your food processor or blender. Pulse until you have a flour.  

Coat a mini muffin pan with cooking spray. Using a small spoon, scoop a small amount of the dough into the muffin tin pressing down with your fingers to form a hole in the center, leaving some dough on the bottom and up around the edges of each cup.
Spoon the fig mixture into each cup. 

Bake at 375F for 15-20 minutes until crust is golden brown. Let cool on a wire rack before removing tarts. Serve warm or at room temperature with afternoon tea or with wine for dessert. 

Now, off to quickly fold some laundry, if that's possible with the amount of laundry we have in this joint. Second thought, forget the laundry. Off to do 45 minutes of Pilate's which brings me to my happy place and then go sit by the pool.


Have a great weekend my friends!






   

    An InLinkz Link-up
   

Old-Fashioned Fig Bars: A Gift for Your Favorite Teacher!

It's pretty easy to eat healthy and feed your children healthy foods while in your own home, but what about when they walk out the door to school? While I realize that I can not control everything my children do and eat while I'm not watching (don't tell them that, I told them mom's see everything! ;) I can at least arm them with the knowledge and life skills to make better choices for themselves.  *crossing fingers, deep breath in.....
Also, it is not only within my power, but my responsibility as a mother to make sure I do my part in keeping their little bodies healthy and strong. I believe that a very big part of that means making home made foods and snacks as often as possible.

Fruit and veggies make up a big part of our snacks around here. Luckily my kids are used to this and so they are not tossing them out and holding out for crackers, goldfish, bagged cookies, gummy yummies or whatever. I make simple (key word being simple here guys, I promise), healthy snacks to send with my little ones to school and for my toddler and preschooler at home. I love that they think of these healthy snacks as special treats, in part because helping mommy in the kitchen is just plain old fun to a 4 and 5 year old. Also, home made just tastes better!


 My Kindergartners friends try to trade their packaged cheese sandwich crackers for his healthy, home made snacks that he brings. In fact, I took my two little ones to have lunch with Jack at the school cafeteria yesterday (what a treat that was ;) and I thought I would surprise Jack and let him go through the line with us, it was hamburger and hot dog day after all. Jack was very excited to show us around and get his little brother and sister a juice but he was actually disappointed that he couldn't eat the lunch I sent with him that morning (it was a last minute surprise to go have lunch at the school.). 

Not only that, but the other Kindergartner's remembered me from a field trip a couple of months ago when I shared some home made pumpkin-oat bars with them and asked what I had today! Sorry guys, we only brought enough for the teacher. It is my hope still, that these kids will tell their parents about these healthy snacks and that they prefer them over the 'snack packs'.  A girl can hope can't she? Maybe I'll sneak one of my cards into their backpacks. ;)

So, like I mentioned, I wrapped up a few of these delicious Old-Fashioned Fig Bars and brought them with me so Jack could give them to his teacher whom he adores. She loved them of course and shared with another teacher standing by who couldn't believe they were sugar-free, gluten-free and vegan!
(It's all the rage right now :)

Did You Know?

The Fig Newton was named after the city of Newton, Massachusetts, a suburb of Boston. Kennedy Biscuit Company, which merged into the National Biscuit Company (now shortened to Nabisco) in 1898, was based in Massachusetts, and named several of its cookies after surrounding towns. The Newton, first produced in 1891, was the most successful, and is the only one that survives today.

This is What's In the Packaged (Fig Newtons) Variety:

Ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), FIGS PRESERVED WITH SULFUR DIOXIDE, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, SUGAR, SOYBEAN OIL, WHEY (FROM MILK), PARTIALLY HYDROGENATED COTTONSEED OIL, SALT, BAKING SODA, CALCIUM LACTATE, MALIC ACID, SOY LECITHIN (EMULSIFIER), POTASSIUM SORBATE ADDED TO PRESERVE FRESHNESS, NATURAL AND ARTIFICIAL FLAVOR.

INGREDIENTS:  Organic Figs. PERIOD, End of Story.

**Did you know that dried apricots get their pretty orange color from

Sulfar Dioxide and Potassium Sorbate?

Organic, Natural dried apricots will look more like these dried figs in colour.

They still taste sweet and delicious without the additives.

*I made two different batches. One with figs + apricots and orange juice and the second with figs + cherries and lemon juice. All other ingredients were the same

This next part isn't for the weak of heart.....
My Cuisinart food processor died a painful death a few months ago so........
I had to make a choice, chop up itty bitty by hand which wouldn't give me the texture I wanted or.....
put a bunch of dried fruit into my new Ninja Blender and close my eyes and hope for the best.
I warned you, scary right?! I've heard horror stories that will keep you up at night about people who have tried to blend dried fruit in their blenders and they broke insantaly. A crime I tell you.

So did my Ninja hold up?

YESSSSS! I only had a few tablespoons of liquid to add along with the dried fruit and nuts so I started getting nervous, cold sweats even after I pushed my luck and added the apricots to the pureed figs. Alas, there were tiny bits of apricots in my perfectly pureed fig mixture. I've got to get me another food processor!

Good Boy!

This is what your filling should look like. Pretty thick.

My Recipe:

TIME  15 MINUTES PREP, 30 MINUTES BAKE     YIELDS  12-15 BARS

Old-Fashioned Fig Bars

Filling:


8 ounces dried Figs (preferably Organic)

4 ounces dried Apricots OR dried Cherries (preferably Organic)

2 tbsp. chopped almonds

2 drops anise extract (optional)

1 tbsp. agave nectar (or other liquid sweetener such as pure maple syrup or honey)

2 tbsp. water

2 tbsp. orange juice OR lemon juice

1/4 tsp. cinnamon

1/4 tsp. ginger


Snip off the figs' stems, and put them, the apricots, and the almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients and process until mixed. Set aside.

Crust:

*1 cup regular or quick oats, ground in blender until fine

*1 cup regular or quick oats, uncooked (not instant oatmeal)

1 tablespoon flax meal

1 teaspoon baking powder

1/4 teaspoon salt

4 ounces unsweetened apple sauce

3 tbsp. agave nectar (or other liquid sweetener)

1/4 cup water

* I use Coaches Oats Brand which is a Whole Grain and tastes toasted and yummy!

Directions:

Preheat oven to 375 F. Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients, mixing well to a thick consistency. Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon or your hands). Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling. Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars.

Makes 16 bars. Each bar (with almonds) contains: 117 Calories (kcal); 1 g Total Fat; (10% calories from fat); 2 g Protein; 26 g Carbohydrate; 0 mg Cholesterol; 67 mg Sodium; 4 g Fiber


PRINTABLE VERSION OF THIS RECIPE

White Bean, Fig and Leek on Toasted Rosemary Filone Bread

Well, it's been a while since I posted a fig recipe so I figure it's safe to post another. Technically, this isn't a fig recipe, it's main ingredient would be white beans, so really, I am totally mixing things up here.

This recipe is the recipe which inspired all of the other fig recipes. The one I have been waiting for fig season to make..... patiently. I saw this on one of my favorite blogs, Mostly Eating and immedietly thought, "Wow, that is a creative use of ingredients, I have to try it!"



 I recomend cooking dried beans instead of using canned. I'm lucky enough to have a pressure cooker, so I can cook beans at the last minute and have fresh beans in 7 minutes that have retained ALL of the nutrients and are so moist and flavorful.

If you don't use dried beans choose Organic, Low Sodium canned ones. My mouth literally fell open when I compared the sodium content to regular canned beans.

The only things I changed to Sophies recipe was adding a bit of broth to the mixture while I was pulsing/pureeing it because it was a bit dry for me. Maybe it's because it's like 120 degrees here right now. I used dried Navy beans instead of canned cannelini beans ( the grocery didn't have cannelini at the time). I also squeeze just a bit of fresh lemon juice to the finished dish just because I love fresh lemon and thought it went wonderfully with this dish. Very summery.

 I didn't let my figs dry long enough and they were a bit to fresh/mushy. This most definatly would have been better if the figs were a bit chewier. Ah, well I look forward to making this again very soon!
My pictures don't do them justice, I ran out of sunlight.

Thanks for sharing Sophie!

makes about 4 servings    TIME 30-40 minutes

You will need: 

2 tsp olive oil
Sprig rosemary, finely chopped
Half a leek, finely sliced (about a cup)
4 semi-dried figs, chopped
1 cup dried white beans,  Cannelini, Navy,  Great Northern etc.
2 teaspoons fresh lemon juice
Freshly Ground Peppercorns (optional)
1/4 cup broth or water if needed
Rosemary Filone Bread or other crusty bread

Putting it all together:

Boil or cook beans in pressure cooker. I put a strip of Kombu (seaweed) int the beans as they cook to break down the gases and aid in in digestion. Kombu is chock full of minerals and does not affect the taste of the beans. Do not add salt to the beans as they cook. Wait until done, then add salt if needed.
Put the olive oil into a pan and turn the heat to low. Add the chopped rosemary and warm in the oil for five minutes.Add the leek to the pan, turn up the heat a little and cook for a further five minutes, until the leek is softened but not browned.
Next add the beans and figs to the pan and cook for a further five minutes.

Using a hand emersion blender if you have one, blitz the mixture until coarsely pureed (or smoother if you prefer).  Add broth if puree is to dry. Squeeze fresh lemon juice over top, gently mix to coat. Top with freshly ground pepper.

Serve on top of  toasted crusty bread, I used my home made rosemary filone bread, sliced, drizzled with EVOO and put under the broiler for 4 minutes.

I put a strip of Kombu (seaweed) int the beans as they cook to break down the gases and aid in in digestion. Kombu is chock full of minerals and does not affect the taste of the beans.

 

Gorgonzola and Pecan Stuffed Figs

Can you tell how excited I am with fig season? I just had to share this one last recipe with figs...... for now.;-)

As I mentioned once or twice before ;-) fresh figs are absolutely delicious! Not only are they yummy, but very good for you and so simple to "prepare", just wash and eat. No pits, edible seeds, kids love them!

I adore the contrasting flavors of this simple snack! The sea salt and pepper are so lovely with the sweetness of the figs. Gorgonzola is a pungent cheese that pairs well with fruit. The cruncy and nutty flavor of the pecans makes this a very satisfying little snack. May I suggest pairing it with a chilled Pinot Grigio? I was in heaven yesterday afternoon! When I closed my eyes and took a bite of the Gorgonzola Figs, then a sip of my crisp wine,  I could almost picture myself at an outdoor fancy cafe in Paris. Food will do that to you..... well it does to me anyway! ;-)

To prepare:

Fresh figs, any variety (see my post on choosing and handling fresh figs)

Gorgonzola, Goat or soft cheese of choice

Pecans or Walnuts

EVOO

Sea Salt and Freshly Cracked Peppercorns

Wash figs and cut in half lenthwise, cut of stem. Drizzle with an itty bitty bit of EVOO ( I used a small spoon)

Sprinkle with just a few grains of Sea Salt and a bit of pepper. 

Gently stuff a bit of cheese into the center of the fig.

Gently push nut into center of fig.

Bon Appetit! 

No-Bake Fig Jam

Several days ago I was at our local Sprouts and came across these beautiful fresh figs. They begged me to take them home with me and so I happily loaded them up in my basket and brought them home. I have been waiting patiently for months until fig season to make a recipe I found with white bean puree, leeks and figs..... you'll have to wait for the post. ;-) Mmmmmmm.

Anyway, I didn't realize that fresh figs were so very delicate and only were happy for a couple of days. I wasn't quite ready to make my recipe, my rosemary filone dough was still fermenting. The thought of wasting such a beautiful fruit breaks my heart, so I came up with this super easy recipe. Fig Jam. This literally took me 3 minutes to make!!!

If you haven't had fresh figs I invite you to try them very soon. They are in season now through the next couple of months, depending on your location. I have had dried figs many times and adore them. I was so surprised at how tender, sweet and delicious fresh figs were! You simply wash them like all fruit, cut the little stems off and slice them in half. There are no pits, just itty bitty little seeds which are totally edible and pop in your mouth for a sweet crispy surprise. The variation I bought had the texture of a ripe peach, but not as juicy.

I will be going back to Sprouts today for more fresh figs to make my in my secret recipe tonight! Check back soon for the post! Enjoy!

** Update. If you have a Trader Joe's near you, check to see if they have fresh figs in stock. They were almost half the price as Sprouts and Sprouts is usually pretty cheap!

Also, check out my post on figs for handling, drying and recipes!

For the Fresh Fig No-Bake Jam

You Will Need:

4 cups stemmed ripe figs (about 3 pounds)

1 cup Raw sugar or 3/4 cup Agave Nectar

3 ounces No Bake Pectin Granules


PROCEDURE:

Gently Wash and Chop figs by hand. In a large bowl, combine sugar and pectin. Add figs, stir and smush with a whisk until it becomes jammy. ;-)

Store in an airtight glass container and refrigerate for up to 3 weeks. Use on toast, bagels, yogurt, ice cream, oatmeal etc.

* I save my applesauce and tomato jars and re-use them for jams, tea, pasta, beans etc.


Yields: 3 pint jars






click here for my   Everything About Figs post

Storing and Drying Fresh Figs

Handling and Storing Fresh Figs


Fresh Figs are very perishable and should be kept refrigerated. The skin is fragile, and often scars during the growing period from the leaves rubbing against the fruit. These marks do not hurt the flesh inside at all. Recommended storage temperature is 32 to 36 degrees F or 0 to 2 degrees C. Use figs as soon as possible. Under ideal conditions, fresh figs will store for as long as 5 to 7 days, or frozen in a sealed bag or container for up to 6 months.

 

Drying Fresh Figs:

To sun dry small quantities at home, wash the figs, cut away any imperfections and cut fruit in half lengthwise. Line the bottoms of well-ventilated boxes, wire racks or sheets of screening with a double layer of cheesecloth. Arrange a single layer of fruit in each so that pieces are not touching and set in full sun elevated several inches above the ground. Cover with tuille netting, tightly tucking the netting underneath the rack or screening to keep out insects.

If the nighttime temperature does not drop more than 20 degrees below the noontime temperature and the night air remains dry, racks may be left outdoors. Otherwise, it is advisable to dry figs indoors.

Turn the figs each morning. When the pieces are reduced in size and the skins are leathery, cut one open. If the inside is just slightly sticky, the figs should be heat-treated by placing in an oven at 110 to 115 degrees F for about 2 hours if they are to be stored for very long. Then, cool and place in airtight containers and store in a cool, dry place or place in tightly closed plastic bags and store in the freezer.

In more humid climates or when your in a hurry, oven drying is an option.

Wash the figs, cut away any imperfections and cut fruit in half lengthwise. Arrange a single layer of fruit on foil-lined baking sheets so that pieces are not touching and place in oven set at lowest temperature, 110-115 degrees F. Leaving oven door ajar and turning heat off and on to avoid heating figs above 135 degrees F keep figs in oven or dry at intervals turning them occasionally until they are reduced to about 1/4 their fresh weight, anywhere from 4 to 6 hours.

Cool and store immediately in airtight containers in a cool, dry place or place in plastic bags and store in the freezer.

before drying

All About Figs

Although dried figs are available throughout the year, there is nothing like the unique taste and texture of fresh figs. They have a distinct sweet taste and the little edible seeds are crispy and delicious. California figs are available from June through September; some European varieties are available through autumn.

Figs grow on the Ficus tree (Ficus carica), which is a member of the Mulberry family. They are unique in that they have an opening, called the "ostiole" or "eye," which is not connected to the tree, but which helps the fruit's development by increasing its communication with the environment.  Figs range dramatically in color and subtly in texture depending upon the variety. The majority of figs are dried, either by exposure to sunlight or through an artificial process, creating a sweet and nutritious dried fruit that can be enjoyed throughout the year.

A Sweet Way to Lose Weight

• Figs are a good source of dietary fiber. Fiber and fiber-rich foods may have a positive effect on weight management.


• Fruit and Cereal Fiber Protective against Postmenopausal Breast Cancer


• Help Lower High Blood Pressure


• Figs are a good source of potassium, a mineral that helps to control blood pressure.

  

How to Enjoy Fresh Figs  

Fresh figs are so delicious, no cooking is necessary Just enjoy their naturally sweet goodness by itself, pair with your favorite cheeses, drizzle with a delicious dipping sauce, or simply add balance to your savory salsas and chutneys.

A Few Quick Serving Ideas:

• When preparing oatmeal or any other whole grain breakfast porridge, add some dried or fresh figs.


• Poach figs in juice or red wine and serve with yogurt or frozen desserts.


• Add quartered figs to a salad of fennel, arugula and shaved Parmesan cheese.


• Fresh figs stuffed with goat cheese and chopped almonds can be served as hors d'oeuvres or desserts


• Simmer 12 Fresh California Figs, peeled if you like, in 3/4 cup sugar dissolved in 1-1/4 cups water for 10 minutes and serve with cream and toast to make 4 people very happy at breakfast time.

These are some pictures of some beautiful Fig Trees.