The time to let fruit shine is when it’s in season. In this case figs are abundant at a market outside of Paris in September. So when I was invited to cook dinner for friends it was a no brainer to make something with figs.
I made a galette as I didn’t know if I would have access to a tart pan. All I added was a little course sugar and baked it off. When I made this recipe again recently I had half a recipe of frangipane filling from another recipe and a bit of apricot jam. Are they necessary no, but boy were the additions delicious.
Serves 6 – 8 depending on the generosity of the slices
For the dough, I used one disk from Simca’s Sweet Dough Recipe 
Half the filling from the Frangipane Recipe 
1 1/4 pounds of ripe fresh figs, cut into halves or quarters depending on their size
1/2 cup apricot jam
1 egg beaten with a teaspoon of water
1 tablespoon turbinado sugar
Vanilla ice cream or Crème fraîche (optional)
Preheat oven to 375 degrees F. Roll out the dough to a 12-inch diameter. Place on a parchment lined sheetpan and pop in the freezer for about 10-15 minutes. Remove from the freezer and using an off-set spatula spread the frangipane filling to within 2-inches of the edge of the dough. Then spread the apricot jam on top of the frangipane.
Distribute the figs on top of the fillings. Once the dough is pliable, gently fold the 2-inch preimeter of dough up over the figs and press gently to secure. Brush with the egg wash and sprinkle with the turbinado sugar.
Bake on the parchment lined sheet pan for 50 – 60 minutes or until bubbly and the crust is golden brown. Allow to cool and serve with a scoop of vanilla ice cream or crème fraîche.