grandma jody, my dad’s mom, had a very prolific fig tree in her back yard.
i don’t know that i really ever appreciated the years of fig preserves she made until now. i’m suddenly a little obsessed with the stuff. i think i need to ask my dad if he has her recipe…
this super simple tart was a quick, thrown-together weekend breakfast addition. a buttery pecan-shortbread crust, fig preserves and fresh, ripe lemon plums.

Fig & Plum Tart

1        tablespoon golden flaxmeal
2        tablespoon very hot water
1/2     cup pecan halves
140    grams (about 1 cup) kumquat’s gluten-free all-purpose flour or other gluten-free all-purpose flour
1/4     cup brown sugar
1/4     teaspoon salt
 6       tablespoons chilled butter, cut into pieces
2/3     cup fig preserves
3        plums, pitted and cut into wedges
Preheat oven to 400°.
Combine flaxmeal and water; stir to form a slurry.
Add pecan halves to the container of a medium-sized food processor. Pulse until the form a coarse meal; be careful not to make pecan butter. Add flour, sugar, and salt; pulse until combined. Add butter; pulse until mixture resembles coarse meal. Transfer mixture to a bowl; stir in flaxmeal.
Press mixture into the sides and bottom of rectangular tart pan with a removable bottom. Press firmly on mixture with the bottom of a measuring cup. Spread fig preserves evenly over crust. Place plums on top of preserves. Spoon a portion of fig preserves on top of plums, if desired. 
Bake at 400° for 20-25 minutes or until crust is golden. Cool completely; remove tart pan sides before serving. Also delicious served cold. Yield: 1 tart.