It’s my favorite time year! And not only because it’s summer, which has been splendid so far, but because it’s fig season! Sadly like all good things though it’s a very short season and they’ll be gone before you know it! I may have been a little overzealous in my shopping for figs. If you follow me on social media (which you should ;-)) you’ll notice a lot of them on my feed this week!
To be honest I was a little unsure of them until a couple years ago, but since then have fallen in love! They are perfect in a rustic crostata like this, a fancy Fig Frangipane Tart like I’m sharing today, or with a little goat cheese and wrapped in prosciutto.
Sunday mornings are meant for fresh scones and in the spring and summer months, those scones should be filled with rhubarb – an unsung hero, that I too had written off as a boring, tart, weed. Until last year when I decided to explore it a little more and discovered a whole world of wonders: this tart and cocktail in particular. And just as I re-discovered it, so many others have too, rhubarb is finally having it’s moment!
It’s often assumed that since I enjoy baking, I must be patient by nature – to which I always laugh – nothing could be further from the truth. I enjoy baking, because I enjoy eating it! And baking for others is one of my favorite ways to show I care. If you’ve followed along for any amount of time you’ll know that my baking is usually quite simple. Every so often I’ll come across something that inspires me, despite it’s complexity. That’s exactly what happened with this Elevated Rhubarb Tart.