How is everyone's week shaking out? Moses and I made the executive decision to take the day off. We treated ourselves to a coffee out and spent an hour in the gym before heading over to the pool for some much needed relaxation. There we spent the afternoon plotting and planning a little escape. Guys, how are London, Paris, Amsterdam, Berlin, and Copenhagen in early October? Those are the cities that topped our list and we are thinking we should visit all of them! What do you think, should we do it? Do you have any other cities you'd recommend over the ones I just mentioned? I just picked up Citix60 guides for those five cities and while I've visited a couple of them before, Citix60 has got me super excited for a new perspective on the places I've seen and new adventures in the spots that I haven't. The guides are pretty rad because they're curated by 60 different artists and creatives who all share their favorite spots (not sponsored, just wanna share). And of course, if you've got any recommendations for any of these places, please, please share!! I'd love the lowdown before we book everything. 

Anyway, enough about all our daydreaming! Here's what's been happening lately. Last week, Moses, Lily, and I headed over to Bobby Hundreds' new poke + ceviche restaurant in Palms/Culver City called TikiFish, and were treated to a new take on poke bowls. I hit up the Janessa Leoné sample sale at The Platform and picked up a few new hats, all of which are tying for favorite new hat. Had a chance to also see Freda Salvador's trailer named Diego, IRL. After that, the weekend was all about staying home-ish. We walked around the neighborhood and hit up Grand Central Market, checked out great Indian restaurant called Badmaash, and snapped photos as we strolled. On Sunday, we brunched-in and caught up on some chores while tuning in to the Olympics.

We also snacked on boatloads figs, fresh figs to be specific. They're pretty much a game changer. I mean, I grew up with fig newtons and newmans and then I found fig preserves and felt like my fig-life was complete. But once fresh figs were thrown into the mix, my life was made. The folks over at California Figs were kind enough to send a few crates my way, to celebrate the season, so I've been in fig-heaven over here. I blend them up in my morning smoothies, I just preserved a bunch (first time canner here!), and they've been finding their way into all my salads. I pretty much put them in everything and anything I can think of 'cuz they're that good... and then I made these fig tarts! Since I couldn't decide if I wanted to make mini mascarpone fig tarts or a frangipane fig tart, I made both of 'em! They are equally delicious, but definitely check off different tart boxes. The mascarpones are perfect for a light(ish) dessert while the frangipanes are ideal for breakfast (in my opinion). All recipes are adapted from two recipes I love (Deliciously Noted and Yossy Arefi). And of course, there are a million other ways to bake with figs (cakes, friands, etc.), so if tarts aren't your thing, there are loads of other fig-filled recipes out there. What are you making with your figs this year?

FIG TARTS: TWO WAYS

Barely adapted from Deliciously Noted and Yossy Arefi

Makes six 4-inch mini tarts or one 13-3/4-inch by 4-1/4-inch tart

INGREDIENTS

TART DOUGH

• 1 large egg yolk, cold

• 1 tsp. vanilla bean paste

• 1 1/2 Tbsp. cold water

• 1 1/4 cups all-purpose flour

• 1/4 c. granulated sugar

• Large pinch of salt

• 8 Tbsp. unsalted butter, cold, cut into 1/2″ cubes

MASCARPONE TARTS

• 6 4-inch mini tart shells or 1 13-3/4-inch by 4-1/4-inch tart shell (see above)

• 8 oz. mascarpone, room temperature

• 1 1/2 Tbsp. honey

• 1 1/2 Tbsp. fresh lemon juice

• 1/2 tsp. vanilla bean paste

• 4 - 6 fresh figs, sliced

• Finely grated zest of 1 lemon

FRANGIPANE TARTS

• 6 4-inch mini tart shells or 1 13-3/4-inch by 4-1/4-inch tart shell (see above)

• 6 Tbsp. unsalted butter, room temperature

• 1/2 c. granulated sugar

• Zest of 1 lemon

• 1 c. fine almond flour (meal)

• 1 Tbsp. all-purpose flour

• 1 tsp. cornstarch

• 2 large eggs

• 2 tsp. vanilla bean paste

• Pinch of salt

TOOLS

• Mixing bowl

• Whisk

• Measuring spoons and cups

• Food processor

• Plastic wrap

• Rolling pin

• 6 4-inch tart pans or 1 13-3/4" x 4-1/2" tart pan

• Fork

• Pie weights or short-grain rice

• Parchment paper

FIX

TART DOUGH

1. Whisk the egg yolk, vanilla bean paste and water together in a small bowl until thoroughly combined. Set aside.

2. In a the bowl of a food processor, combine the flour, sugar, and salt and pulse a few times, until combined. Add the cubed butter and pulse until the butter is the size of small peas. Pour in the egg mixture, while pulsing, and pulse until the dough just starts to come together (it should look slightly crumbly). Test readiness by squeezing a small amount together. If it holds together when you squeeze it, it's ready. If it doesn't, add 1/2 a tablespoon of water at a time until it does. 

3. Press dough together on a clean work surface and form into a 1-inch thick disc and let chill for an hour. 

4. Preheat oven to 375°F.

5. After chilling for an hour, take dough out and let rest on the counter at room temperature for 5 to 10 minutes to soften a bit before rolling. Roll out the dough, either into a rectangle, slightly longer and wider than the pan or a large circle for mini tarts, making sure it is 1/8″ thick. If making mini tarts, cut out six 5-inch wide circles. If the dough gets too soft to work with, place on a sheet pan and chill for 5 minutes.

6. Fit the dough to your tart pan(s) and dock. Freeze for 15 minutes then line with parchment paper and fill with pie weights. Bake for 15 to 25 minutes or until the dough appears dry. If filling with mascarpone, remove parchment and weights and bake for an additional 5 to 10 minutes or until crust is golden brown. Let cool completely in the pan.

Note: This makes enough dough for six 4-inch tartlets or one 13-3/4-by-4-1/4-inch rectangular tart.

MASCARPONE TARTS

1. Whisk mascarpone, honey, lemon juice, and vanilla bean paste together in a medium bowl until combined and smooth. Smoothly spread the mixture into cooled tart shell(s).

2. Arrange the fig slices on top and sprinkle on lemon zest.

3. Chill in the refrigerator for an hour to set.

4. Remove 15 minute before serving. 

5. Serve and enjoy!

FRANGIPANE TARTS

1. Preheat the oven to 350º F.

2. In the bowl of your food processor, combine the butter, sugar, and lemon zest and pulse until smooth. Add the almond flour and pulse until thoroughly combined. Add the flour and cornstarch and pulse a couple times. Then add the eggs, vanilla bean paste, and salt and pulse until just just combined.

3. Spread the frangipane into the cooled tart shell(s), filling until right below the edge of the curst. Fill with quartered figs, arranging as you please. 

4. Place the tart(s) on a baking sheet and bake for 20 to 30 minutes for mini tartlets and 45 to 50 minutes for a large tart, or until golden brown and set. Set on a wire rack to cool.

5. Serve and enjoy!