The rains of recent days haven’t bothered our family fig tree much, it’s so large and loaded with figs that, despite many fallen figs (what a shame, but picking them all is really impossible), we can still have some great feasts. This year I wanted to honor this free gift of nature and busied myself with production. After the marmalade and the dried figs, my new recipe with figs is a crumble with fresh figs and citron marmalade, a combination of figs and marmalade that is very, very, really very good! 😋

Oh no, the citron marmalade isn’t homemade, we don’t have citrons! But I plan to tell my sister-in-law that as soon as the lemon tree produces enough… we won’t miss out on lemon marmalade! 😄

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This crumble with fresh figs is my recipe for the Light and Tasty column, today dedicated to children’s snacks. And what could be better than a homemade baked dessert to hide that good and healthy fruit that children don’t always want to eat? 😉😃

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Do you like crumbled tarts? Then try these too! 👇

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Summer

Ingredients

5.3 oz all-purpose flour
5.3 oz rice flour
1 egg
2.1 oz brown sugar
1.4 oz butter
0.7 oz corn oil
1 teaspoon baking powder
1 tablespoon milk (as needed)
4 tablespoons citron marmalade (or lemon marmalade, about 4.2 oz)
14 oz figs (about 15 figs, depending on size)

Tools

Bowl
Parchment Paper
Tart Pan
Oven

Steps

Prepare the shortcrust pastry:

Pour the flour into a bowl.

Add the brown sugar, egg, oil, and butter in pieces.
👉 I used butter and oil together simply because I ran out of butter, the 1.4 oz was the last piece of butter I had in the fridge and I made up by adding 0.7 oz of oil. You can still make the recipe using the basic recipes for classic Shortcrust Pastry with butter or Shortcrust Pastry without Butter. Or try the dough of the Crumble!
Mash the butter with a fork, then work with your hands to dissolve the sugar.
Add the baking powder, gradually incorporate the flour and work the mixture quickly without compacting it but leaving it in crumbs.
Then proceed directly to making the crumble (no need for fridge rest).
Cover a tart pan with a sheet of parchment paper.
Pour half of the shortcrust crumbs onto the parchment paper.
Compact the crumbs with your hands to create a shortcrust base with a slightly raised edge.
Spread the citron marmalade (or alternatively lemon marmalade) over the crumbled shortcrust base.
Peel the figs, cut them in half and place them on top of the marmalade with the pulp facing up. Cover the entire surface, possibly without leaving too much space between one fig and another.
Spread all the remaining crumbs over the layer of fresh figs.
Bake in the oven at 356°F for 25-30 minutes.
Let the crumble with fresh figs cool directly in the pan. Or, to cool it more quickly, use a pan with removable bottom or a springform pan, which allow the crumble to be easily removed even while still warm. 😉
It’s delicious! 🤩😋