Fig & Frangipane Tarts

 We don't find Figs all year round in Germany.  They start to appear  late in summer and the season is short. The varieties are limited, green or brown/purple and they're either from Turkey or Spain or from some parts of southern europe.
I usually eat them as fruit, two bites and they're gone.   Or in a salad as a component with goats cheese.  No, I don't peel them like some people do. Such a waste !!
For a change, I decided to bake them - A delightful tart with buttery casing.  This dessert is perfect for autumn, serve warm from the oven or at room temperature with or without a dollop of whipped cream.

Playing with food AGAIN !

Arranged this bouquet  for a gathering.

Goats Cheese (Fromage de chevre) with figs

Creamy goats cheese with succulent ripe figs, accompanied by organic black olives preseved with orange peel and chilli flakes - sprinkled over with garden fresh thyme.   Humble dressing of balsamic cream and cold pressed pumpkin seed oil.