Figs are so photogenic; just had to take this picture of them on the counter. If you are lucky enough to have a fig tree in your back yard or have friends who are willing to share, use them! Here's what we're going to do with ours:
Fresh Fig Galette
2 C flour
1 t sugar
1/2 t salt
1 C cold butter (2 sticks)
1/3 C ice water
2 lb fresh figs
1/3 C raspberry jam or orange marmalade
1/4 C granulated sugar
1 egg blended with 1 t water
2 T demerara or turbinado sugar
Place flour, sugar and salt in food processor and pulse to mix. Cut butter into small cubes and put in food processor with flour mixture. Pulse 5 or 6 times. Slowly add ice water pulsing a few times as you go and continue to pulse until dough almost comes together, 4 to 5 more times.
Dump dough onto work surface and knead together a couple times. Flatten into a circle and wrap tightly with plastic wrap. Refrigerate at least 30 min.
Preheat over to 400 degrees. Cut figs into quarters. Warm the jam or marmalade in a small saucepan until thinned. Unwrap dough and roll into a large circle 3/8" thick. Transfer to a baking sheet lined with parchment. With a pastry brush, brush the warm jam over the dough, leaving a 2" border all around, saving a little jam for the finished tart. Spill the figs on top of the glazed area or arrange decoratively in concentric circles. Sprinkle with the granulated sugar. Fold pastry border over figs and loosely pleat to make a rustic crust. Brush dough with egg mixture and sprinkle with demerara sugar.
Place tart in preheated oven and bake for 50 minutes to 1 hour. Brush the figs with leftover warm jam to glaze. Serves 12.