Plum and Fig Tart or is that Fig and Plum Tart?

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I found beautiful fresh figs and large purple Italian plums this past week. Figs are a favorite since living in Playas, Ecuador.  Our guardian would pick figs and bring a bag to our home when they were perfectly ripe, soft and sweet. I would cut them in half, wrap half a slice of bacon around it and bake it in the oven just until the bacon was crispy.  That was a real treat. I can tolerate a Fig Newton, if there is nothing else in the house but unless you have had fresh ripe figs you have not lived.

I loved them so much and our friend Yusuf said I needed to plant a tree in the yard in San Clemente, Ecuador. Where was I going to fit another tree in the San Clemente yard?  Well I found a tree and found a place for it and enjoyed a small harvest a few times from that tree.  That is only one of the things I miss about San Clemente, but don’t get me started on that.

I made a shortbread crust, with flour, butter, sugar, dash of salt and vanilla and an egg.  No rolling necessary as it was going to be a tart, free form and rustic.  I cut up 6-7 figs and plums and arranged them on the pastry which I had placed on a baking sheet covered with a silicone baking liner, this will stick as the sweet juices ooze from the tart. Turned the edges up and baked it for about 15 minutes.  The crust was wonderful and the fruit just so sweet and soft.

We will do that again…

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