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La Farine fig & berry tart

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Man does not live by chocolate tart alone. I was up in Rockridge on an errand and stopped in at La Farine. I bought the last little fig and berry tartlet and I just inhaled it.

Quite the nice dessert (pre dinner). The tart was topped with 3 small halved black mission figs with skins on punctuated at the edges by raspberries and dotted with a blackberry at the center. The raspberries tended to dominate the figs, so I ate them separately. The figs were semi-jammy, but firm with good mild figgy flavor. Pate brisee was very brown (intentional?) and slightly caramelized. The pastry cream was simply there to showcase the figs. Most of my fig eating is done right off my mom's tree, but these figs were very good.

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  1. Wow. That brings back memories. I used to go to La Farine in the late 70's and early 80's when I stumbled across the little shop after going to the Buttercup Cafe for breakfast down the street. They had the most amazing tarts and pastries. I couldn't resist picking up a few items every time I went. Glad to hear its still around as I haven't been in that area in over 10 years. Thanks for mentioning it.

    1. i love fig tarts, but have to say that since culinary school i cannot stand creme patisserie in tarts and really esp. love fig tarts with frangipane. does la farine ever do frangipane tarts? i know the do a lot of creme patisserie

      1 Reply
      1. re: Doodleboomer

        Not that I know. Oliveto sometimes makes great frangipane fruit tarts.

      2. The best (imho) frangipane tarts around are sold by Frog Hollow at the Saturday Berk. farmers MKT. Get the small (not tiny and not large) ones, cost around 3.25 each. They are perfect. The pastry is buttery flaky but not greasy. They use organic butter and flour and obviously organic fruit. It is absolutely delicious. The fruits are seasonal, lately they have had pear, as well as fig and plum. One of the best things on the planet.

        2 Replies
        1. re: sensi63

          They also make a champion fruit crisp. The crisp is crunchy and not too sweet and the nuts are toasted to just this side of burnt. This past week's apple crisp as been simply outstanding.

          1. re: chocolatetartguy

            Agreed, and its also a great deal, a very weighty serving of fruit and crisp for not too much money. Enough for two except its so good I eat the whole thing!

        2. I had a great nectarine frangipane tart at Sea Salt, but that was a couple of months ago. I don't know if they've adjusted the filling to go with the changing season. I think it was served with buttermilk ice cream. Fab.

          1. I picked up two fruit tarts at La Farine on Saturday, to bring to a party in the Gold Country that night. They were terrific -- light, crispy crusts, light creamy creme patissiere, and wonderfully fresh, ripe, juicy, tasty fruit, beautifully arranged on top. One was peach slices with a mound of blueberries in the middle; the other was strawberry slices with a ring of blackberries around the outside. The partygoers were all, "I don't have a sweet tooth, but this is delicious!" and "I don't usually like fruit tarts, but this is amazing!" Score moi.