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.