I was at the farmer’s market this morning and came across some GORGEOUS white figs. I immediately knew I had to turn them into a delicious summer dessert.
I wanted to make something simple since I had much to do at my bakery this weekend. I decided that making some open-faced fig slab pies sounded not only doable but also delicious.
The figs were so sweet and aromatic on their own, I didn’t want to add any ingredients that were going to overshadow the fig. Honey was a perfect choice.
I made a simple pâte brisée (don’t fret, it’s easy to make) to use as the crust, spread honey on top, and topped them with fig slices.
The slab pies baked up nice and crisp, making it easy to eat them with one hand. And, they were sooooo delicious!
If you like this recipe and want more like it, check out my cookbook Farm to Table Desserts. 🙂
White Fig Slab Pies
- Preheat oven to 400°F. Combine the flour, sugar and salt in a mixer fitted with the paddle attachment. Add the butter and mix on low speed until butter breaks down to pea size. Add the ice water all at once and mix just until dough starts to come together. Remove from mixer and shape into a discPwriintht ryeocuiprehands. Wrap with plastic and let chill 5 minutes in refrigerator.
- On a floured surface, roll the dough out to a 12-inch square. Use a sharp knife to cut out six (3x5-inch) rectangles. Place on a parchment-lined sheet tray and poke holes in the dough with a fork. Use a mini offset spatula to spread the honey on the dough pieces.
- Use a sharp knife to slice the figs and lay them on the dough. Sprinkle a teaspoon of sugar over each pie. Bake for 10 minutes, rotate, then 10 to 15 minutes more until golden brown on the edges.