The produce in France is incredible. The outdoor markets are lined with stalls of vibrant fruits and vegetables that taste the way they actually should. My problem is that I speak French like a five year old.
In the states, I can browse the farmer’s market for hours. I’ll make a minimum of three passes, carefully assessing the stands, and when I’m finally ready, I know exactly how to ask for what I want. It’s all a little harder in French. Now, I browse these gorgeous markets, but instead of focusing on the bounty in front of me, I am anxiously trying to filter between the three languages in my brain.
Try to speak three languages, its like having a world war in your brain every time you try to access a word. The other day, the sentence ,”Je trabajé en una cocina y necessité hablar español, ahora estoy en un ecole y necessito hablar français,” actually came out of my mouth when I tried to speak Spanish to the guy at the half-way decent Mexican restaurant. It’s a struggle, be nicer to people who try and speak multiple languages.
You can imagine the amount of courage it took to finally ask the vendor for “Quatre nectarines jaunes,” and to specify that I wanted them,”pas trop mûrs, s’il vous plait.” To my delight, he understood what I wanted, and since he didn’t have four slightly unripe nectarines, and it was the end of the day, he gave me extras for free!
These nectarines were originally intended for snacking and to be put over my morning yogurt, but I was suddenly faced with a bag of ripe nectarines that I had to use before they became mush. So obviously, I bought some beautiful figs and decided to make some pie.
Enough pâté brisée for a double crusted 9″ pie
5-6 slightly ripe, yellow nectarines, cut into 1″ pieces
5-6 mission figs (or your preferred type), cut into 8ths
3/4 c white sugar
1/4 c instant tapioca (or 3 tbs cornstarch)
2tbs balsamic vinegar
egg yolk for egg wash
turbinado sugar for dusting
3 tbs butter, cut into small pieces
I will post a tutorial for pie crust soon, but this is a great recipe. Divide your dough into 8 disks before chilling.
- Preheat oven to 350 degrees F, line 2 rimmed baking sheets with parchment paper.
- Cut nectarines and figs and place in a large bowl, set aside
- Mix sugar, instant tapioca (or cornstarch), salt and cinnamon together, set aside.
- Mix honey and balsamic vinegar, set aside
- Toss fruit with the sugar mixture, and then add the honey-balsamic mixture until evenly coated. Be careful, you don’t want to break up the figs. Allow to rest for 20 minutes.
- Beat egg yolk with 1/2 c water to make egg wash, set aside.
- Roll pie crust disks out on a lightly floured surface to 6″ and place 1/4c of filling in the middle, leaving at least 1″ of pastry around the sides.
- Brush clean space with egg wash, and place a piece of butter on top of the filling.
- Carefully fold up the sides of the pastry around the fruit. Brush with egg wash and sprinkle turbinado sugar on top.
- Carefully transfer pastries to the baking sheet, leaving 3″ between each pastry. Refrigerate for 20 minutes
- Place trays in the oven and bake for 30 minutes, or until the pastry is golden brown. Allow to cool for 30 minutes before serving.
You can leave these at room temp for 1-2 days, or in the refrigerator for one week. Serve with a dollop of whipped cream or ice cream. Also, totally acceptable breakfast option, because fruit, and things.