September Treats My Way. With the figs of September, I make jam; they are drier, more compact. Between one hornet and another, I manage to gather something. I have to do this operation early in the morning because the hornets are not yet active, while during the hottest hours there is quite a bit of traffic. This way, I can avoid any stings, which aren’t very pleasant! I use fig jam in two different ways: to prepare the September treats and for the strudel.
With the rest of the harvest, I prepare mustard to enjoy with cheese and boiled meat. Some are consumed fresh, but just a few.
It’s still a young tree that I keep low to be able to harvest.
The shortcrust pastry used is very simple to prepare, as is everything else. I started far back with the fig harvest, but a good purchased jam will be welcome!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Flour, eggs, butter, and sugar… One of the thousand combinations of these simple ingredients
- 4 cups all-purpose flour
- 2 eggs
- 9 tbsps butter
- 1/2 cup sugar
- as needed fig jam (You will need about 1 3/4 cups, depending on how much you like it 😁😂😋)
- as needed walnuts (Coarsely chopped)
- 1 packet baking powder
- lemon zest (1 lemon)
Useful Tools
- Baking Sheets
- Bowls
- Parchment Paper
- Knives
Steps
To have a soft shortcrust pastry, knead quickly to avoid warming it too much, preventing gluten development.
In a bowl, combine all ingredients, sifted flour and baking powder together; this step helps to better mix the leavening powder and create homogeneity in the rising. Form a dough ball and let it rest in the fridge for about 1 hour, covered with plastic wrap.
Once the time has elapsed, roll out the pastry and fill with fig jam and chopped walnuts.
Close well and shape. I scored the surface into diamonds. Bake in a preheated oven at 350°F for about 30 minutes. If the room temperature is high, let it rest for 30 minutes in the refrigerator before baking.
Once slightly warm, cut into slices with a sharp knife.
Sweet and crumbly. I didn’t add more sugar, but if you like, decorate with powdered sugar.
Some More Tips
Great with dark chocolate or simply with a contrast of bitter cocoa. It keeps at room temperature for a few days, perfect for breakfast or afternoon snacks. Served at the end of a meal with a delicious scoop of ice cream, it will be incredibly tasty.
