By Gretchen McKay, Pittsburgh Post-Gazette

This seasonal dessert marries two Mediterranean flavors: fresh, ripe figs and sweet peaches.

The pastry crust is very forgiving and comes together in just a few minutes (though it has to be chilled for an hour).

If you have really sweet fruit, you can cut back on the amount of sugar in the filling; if it’s on the under-ripe side, increase it.

The recipe calls for demerara sugar (a partially refined raw cane sugar characterized by its large, light-brown crystals) but you can substitute another large-crystal sugar like turbinado.

Equally delicious warm or at room temperature, the tart can be served with a scoop of vanilla bean ice cream or a dollop of whipped cream for a touch of pizzazz. Also great with your morning coffee!

Fig and Peach Tart

PG tested

Figs are in season from late summer to early fall. You usually can find them at specialty groceries like Whole Foods and Trader Joe’s.

For pastry

2 cups all-purpose flour, plus more to dust

1/4 cup demerara sugar

1/4 teaspoon salt

1/2 cup plus 2 tablespoons cold unsalted butter

1 extra-large egg yolk (reserve white for glazing)

1 tablespoon cold water

For filling

2 ripe and sweet small peaches

5 ripe figs

1 teaspoon vanilla

1/2 teaspoon cinnamon

1 tablespoon lemon juice

1/2 cup demerara sugar

3 tablespoons cornstarch

For glaze

1 extra-large egg white, lightly beaten

2 tablespoons demerara sugar

Make pastry: Place flour, sugar, salt and butter in a large bowl and rub together with your fingertips until it resembles breadcrumbs.

Lightly beat egg yolk and cold water, then add to the bowl, using your hands to lightly knead everything together into a soft ball of dough.

Wrap in plastic wrap and transfer to the fridge for 1 hour.

Preheat oven to 400 degrees.

Slice peaches into 3/4 -inch-thick slices, removing the pits, and quarter the figs. Place the fruit in a bowl and toss with the vanilla, cinnamon, lemon juice, demarara sugar and cornstarch.

Place a sheet of parchment paper on a work surface and put the ball of pastry on it. Lightly flour a rolling pin and use it to roll out the pastry into a circle around 1/4 -inch thick and 14 inches in diameter. Don’t worry if edges are rough. If pastry starts coming apart, just squish it back together with your fingers.

Place parchment paper with the dough on baking sheet, and arrange peach and fig slices in the center of the circle, leaving a 2-inch border. (Either pile all in the middle or make a pattern with circles.)

Fold the edges of the pastry over the fruit. Use your finger to bring the pasty together where you have gaps.

Use a pastry brush to lightly coat the top of the pasty with beaten egg and sprinkle with sugar.

Bake for around 40 minutes, until the top of the pastry is an even dark golden-brown color. Serve warm or at room temperature.

Makes 1 tart.

— “Ripe Figs: Recipes and Stories from Turkey, Greece and Cyprus” by Yasmin Khan

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