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Figs make two rounds in the market every year: once in early summer, then again in September. Whenever you can get figs where you live, put together this super-easy dessert. I use Black Missions, but any type will do as long as they are ripe. You can use either pre-made pastry dough or the recipe on this site. You roll out the dough and top it like a pizza, so it’s much easier to shape than a regular pie.
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2 pounds fresh figs
2 tablespoons good-quality dark honey
juice of 1 orange
pastry for a single-crust pie
1 egg
1 tablespoon sugar
vanilla ice cream, crème fraiche, or whipped cream
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Preheat an oven to 375°. Cut off stems from figs and cut figs into quarters lengthwise. In a small pan, mix honey and orange juice. Warm over low heat until honey melts, then increase heat and boil until thick and syrupy, 5 to 7 minutes. Set aside.
Roll out pastry to a 12-inch circle; gently place on a cookie sheet with flat sides (this makes it easier to slide off later; if you don’t have a pan like this, use a sided baking sheet lined with parchment paper). Beat egg lightly, then brush over pastry.
Arrange figs, cut sides up, in a pinhweel pattern on pastry, leaving a 2-inch border. With a clean pastry brush, dab the honey mixture all over the figs, using it all. Fold the border of pastry up and over the edges of the figs, creasing it as necessary. Sprinkle figs and border of pastry with sugar, then bake until pastry is golden and figs are soft and slightly caramelized, 35 to 45 minutes. Let cool on pan, then slide or lift off pan. Serve with vanilla ice cream, crème fraiche, or whipped cream.
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