Today´s recipes for the Tuesdays with Dorie group are Sweet Berry Fougasse or Blueberry Muffins. I chose the Sweet Berry Fougasse by contributing baker Craig Kominiak.
It is the first week of September and there are still tons of berries available around here. Because I adore red currants and blackberries, these are the two kind of berries I bought to make the topping for today´s recipe of the Sweet Berry Fougasse. Red currants are bright red, juicy berries with a distinct tart flavor. They are wonderful for baking Cookie Slices or when added to the Baked Yogurt Tart that we baked for TwD back in July of this year, or in a Red Currant Meringue Cake. Blackberries with their rich, deep, purple-black tones are delicious in pies, crumbles, ice cream, and jams and seemed to be a natural partner for red currants for today´s recipe.
But we are also in the midst of the peak season for fresh figs around here - therefore the second Fougasse got a topping of very thinly sliced dark burgundy-colored figs.
This striking fruit, with its fresh green or deep purple skin and vibrant deep pink flesh, is a wonderful addition to an autumnal-style Fougasse.
The recipe for the Fougasse is straightforward and once you have the focaccia dough ready for baking, this lovely dessert comes together quickly. You prepare the streusel topping with plain flour, cinnamon, freshly grated nutmeg, white and light brown sugar and some good and cold butter - I added a pinch of fine sea salt and some homemade vanilla sugar as well. Once the Streusel is done, you transfer the dough to your baking sheets, top with fruits of your choice, then sprinkle the streusel on top of the lovely fruit and bake - done!
The warm spices cinnamon and nutmeg together with the light brown sugar always smell wonderful while baking. And we enjoyed both versions, the summery berry version as well as the autumnal fig version - leads me to believe that you could top the Fougasse with just about any ripe fruit that is in season.
Instead of placing the Fougasse on my regular baking sheets, I used my well-worn and trusted vintage pie pans for these. Overall, a nice recipe that is reminiscent of my Tarte flambée with Apples that I made back in May of this year and that we also loved sans any streusel topping.
To see what the other members of the Tuesdays with Dorie group thought of thie Sweet Berry Fougasse or the Blueberry Muffins from contributing baker Rick Katz, please click here.
These are so beautiful, Andrea! I can see why you made two of them - it is also hard for me to resist the deep, sweet, purple figs when they are in season! I also love your vintage pie plan, and the wooden-handled server is quite lovely, too. ~ David
ReplyDeleteDavid, those lovely figs, thea are everywhere right now and every time I see them (that is every single day), I buy some, carry them home carefully and try to come up with a way to serve them in yet a different way - delicious and abundant and totally irrestible.
DeleteDelicious ingredients and so a lovely unusual dessert - absolutely scrumptious looking - the figs are gorgeous!
ReplyDeleteMary x
Mary, this is indeed an unusaul dessert - the things we bake for the TwD group...seriously, it seriously reminds me of the Apple Tarte Flambée that I made - it is similar but without the streusel topping. And all these are delicious and fun to make and serve.
DeleteMmm delicious looking fougasses! The first one is gorgeous, and I love berries but I absolutely love figs and I haven't eat them in a while! If only eyes could eat ;)
ReplyDeleteI am leaving for Munich the 24th September. Tought time to find a place to stay :P
Have a nice week!
Inês
Inês, thanks for letting me when you will be leaving for Munich - the 24th is coming up soon - I am curious to see how your posts from lovley Bavaria will look like - cannot wait to see all your inspirational ideas. And I must agree with you, figs are eevn more wonderful on this Fougasse but since the recipe is called "Sweet Berry Fougasse", I felt somewhat compelled to make one version with berries. "See" you soon!
DeleteYour fougasse is gorgeous, Andrea! I must try this recipe :)
ReplyDeleteLiz, at least once I thought, I should make the Sweet Berry Fougasse - I had been eyeing this recipe for way too long already! Thanks for the kind comment!
DeleteLove these dessert "pizzas."
ReplyDeleteThe pic with the sweet snowy sugar is lovely, Andrea. xo
Colette, dessert pizzas, that is exactly what one of the kids said while looking at these - and it is true, that is what they look like but they are a nice change to the usual muffins and things. Thank you for stopping by, dear Colette!
DeleteBeautiful!! I look forward to trying the fougasse soon!
ReplyDeleteDawn, thank you very much for the nice comment - I am sure that you would enjoy this recipe, it is very versatile as far as the choice of fruits is concerned!
Deletebeautiful! i have a fig tree in my garden, if only it wasn't done for the year, i might have liked the fougasse with figs. i made mine with another berry-tomatoes!
ReplyDeleteJane, your own fig tree - sounds absolutely wonderful to me! I am off to take a look at your lovely creation now!Thanks for stopping by!
DeleteWow! This is so unusual! It almost looks like a fruit pizza to me! And your pictures are just lovely, Andrea. I wish I could try a slice. Thank you for sharing. Here's to berries and figs!
ReplyDeleteMonet, figs are unbeatably delicious at this time of year - I just can never resist their calling me when I see them at the market!
DeleteTwo great looking fougasse! Love your pics. Yep, I need to make the fougasse. But the muffins were yummy too. :)
ReplyDeleteSandra, I am sure the blueberry muffins were wonderful too - I just did not have the time to make both and besides I could not find blueberries yesterday - so the fougasse it was!
DeleteThey both look beautiful, Andrea! As much of a berry fan that I am, I have been on a fig kick lately. I'm so wanting a piece of your delicious looking fougasse right now.
ReplyDeleteCathleen, I just tought I should do a berry version as well because the recipe is called "Sweet Berry Fougasse" but at this time if year I often crave the fresh figs that are so abundantly available right now - thanks for the nice comment!
DeleteYou have made such a perfectly baked fougasse...oh you are absolutely right about using figs...they add a delicious flavor to this treat...and the red currants on top look so inviting,such a beautiful blush of red from them...how we wish we had some red currants now...but we are sure going to try this dish with foccacia dough,some figs and black berries,thanks for sharing :-)
ReplyDeleteKumar, thank you for the nice comment - glad that you enjoy the pictures of the fruits - the red currants have such a bright and vibrant color - it is a lot of fun taking pictures of them!
DeleteMeine Güte, sieht das lecker aus! Ab der naechsten Woche bin ich in D und kann hoffentlich Feigen und Johannisbeeren aus dem Garten meiner Eltern verwenden und dann werde ich dieses tolle Rezept ausprobieren... Vielen, vielen Dank fuer diese Inspiration!!! Johannisbeeren und Zwetschgen gibt es hier in Maryland kaum...
ReplyDeleteWally, herzlichen Dank für den lieben Kommentar - darf ich fragen wohin es denn in Deutschland geht?! Zur Zeit herrscht Sommerhitze hier und es gibt noch jede Menge Beeren, Mirabellen und Zwetschgen, perfekt zum Kuchen backen!
DeleteGanz liebe Grüße aus Bonn und bis bald,
Andrea
Gorgeous Andrea!! Love the one with the currants.. So pretty!!! We wouldnt want to cut into it!
ReplyDeleteThanks so much - this was a fun a different way to enjoy the last of the summer berries and the best of the figs that are at their peak right now.
DeleteWhat great flavors!! This would be a dish i know we would love!
ReplyDeleteThank you very much - the different toppings were both quite nice and seasonal too!
DeleteThis sounds so good. I've never heard of a fougasse before but I'm happy to be introduced, especially with your wonderful photos. Reminds me just a bit of a cross between a schneken and a kuchen, both favorites here!
ReplyDeleteChris, fougasse is a French bread that we adore (especially when it is artisanally shaped) - this recipe uses the dough as the base for the sweet dessert - quite different but delicious. Thank you for the kind comment!
DeleteYour figs look delicious! We try to pick ours before the birds and squirrels eat them all, so they never manage to get that ripe.
ReplyDeleteJora, I wish I had a fig tree in our garden, that sounds wonderful - the figs that we find at the market here are either green (Italian) or deep burgundy (from a number of different ocuntries) - both versions actually taste different.
DeleteThese photos are so beautiful! And having just returned from a trip to Germany, the photos with redcurrants bring back such good memories, and flammkuchen too. I'm glad to find recipes for both on your blog, especially for the cake, as I've been wanting to make them since we got home.
ReplyDeleteWe made the fpougasse this week, and thought it was great - I used a fig paste topping. :-)
Thank you so much, gald these brought back some sweet memories - certain foods can do that sometimes! Hope you had a great time in EU!
DeleteI love both of your variations. What a wonderful recipe!
ReplyDeleteBeth, thanks so much! A wonderful recipe that is easy to vary!
DeleteBeautiful job. The blackberry and current is so colorful and looks Devine.
ReplyDeleteThank you very much, Geraldine - these versions were both a hit at our house - all between the two seasons we are in right now!
DeleteAndrea - both your currant/ berry & fig versions look absolutely delightful!
ReplyDeleteCher, thank you! We liked the summery as well as the autumnal version of these!
DeleteBoth of your fougasse look wonderful, Andrea. I'm would find it hard if I had to choose just one. :)
ReplyDeleteKarem choices, choices, we liked both and I might try even different toppings some day soon! Thank you for commenting!
DeleteOMG you added figs Andrea! Enough said!
ReplyDeletePaula, I know you love figs and so do we - I made both versions to suit everyone´s taste but I believe the fig version won over the berry version by just a hair!
DeleteAndrea, I really wished to bake the fougasse as well as the muffins but unfortunately I did not have enough time to make both & blog about both (that's the point ;-) ).
ReplyDeleteHowever, I've wrote the fougasse on my "to bake list" and after having seen your fantastic-wonderful-fruitastic ones, it has gone to "high priority".
We are all doing well, how sweet of you to ask. Thank you so much <3
I hope you and your family are doing well, too. In 3 weeks we start the "Autumn Holiday" and then I can kick the alarm clock out of the window :-)
I've started two new "projects" on my blog. When you visit it, please have a look at the two badges on the right side (just at the beginning of the blog). It would be great if you'd join.
All the best, dear Andrea.
Carola, I will take a look at your new projects - thanks for leaving such a wonderful and kind comment - always so very nice to hear from you! Glad all is well with you and the kids - we still have six weeks to go before our next school break!
Delete"See" you soon!
These look incredibly delicious. I made the blueberry muffins as I did not have enough time for the dough for the fougasse.
ReplyDeleteThank you very much - the blueberry muffins also sounded wonderful!
DeleteSweet Lord this fougasse looks incredible!!!! I have to make this with the abundance of figs we have right now!! :) Thank you dear for being such an inspiration!
ReplyDeletexox Amy
Amy, glad that you find this blog of mine inspiring - could not ask for a nicer comment, thank you, dear Amy!
DeleteEveryone in different parts of the world is making something with figs! I need to grab some before they are gone. Lovely Fougasse - actually this is the first time I learned this word. :) You take such a nice dreamy shot. I wish I'm invited. ;)
ReplyDeleteNami, figs are quite popular these days and they are quite abundant and perfectly sweet at this time of year. I keep hoping that the fig season will still last for a while! Thank you for the comment, Nami!
Delete