I started out the week with the best of intentions. Inspired by a gorgeous photo in The New York Times of a fresh fig tart, I decided that I would make one too. I scooped up a bunch of fresh figs at the farmer’s market and I was set.
But the week flew by and I was busy with kids, meetings and a long, gossip-filled birthday lunch for a dear friend. All of a sudden, I realized I was out of time. The figs were looking like they were going to go at any moment. So I ditched the idea of making a tart and went with a much easier dessert — a fig clafoutis.
Fig Clafoutis
If you do not already know (and love) what a clafoutis is, don’t let the word put you off. This traditional French dessert that is basically a large, sweet pancake baked with fruit (I also make it with pears). And since it’s so easy to make, it is great for making at the last minute or for using up any fruit that’s about to go bad!
Fig Clafoutis
Ingredients
- 1 tablespoon unsalted butter for the pan
- 1/2 cup plus 1 tablespoon granulated sugar
- 3 extra-large eggs, at room temperature
- 1/4 cup all-purpose flour
- 1 1/2 cups Half and Half
- 2 teaspoons pure vanilla extract
- 1 teaspoon grated orange zest
- 1/4 teaspoon kosher salt
- 3/4 pound figs, quartered
- Confectioners’ sugar
Instructions
- Preheat the oven to 375 degrees F.
- Butter a 9-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
- Beat the eggs and the 1/2 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
- On low speed, mix in the flour, Half and Half, vanilla extract, orange zest, and salt.
- Set aside for 10 minutes.
- Slice the figs. Pour the batter into the pan. Spread cut figs onto of the batter.
- Bake until the top is golden brown and the custard is firm (a knife comes out clean), 35 to 40 minutes.
- Serve warm or at room temperature, sprinkled with confectioners’ sugar, and whipped cream, if desired.