One good recipe: Fig and Peach Tart

"This seasonal dessert marries two Mediterranean flavors: fresh, ripe figs and sweet peaches. The pastry crust is very forgiving and comes together in just a few minutes (though it has to be chilled for an hour). If you have really sweet fruit, you can cut back on the amount of sugar in the filling; if it's on the under-ripe side, increase it."

"The recipe calls for demerara sugar (a partially refined raw cane sugar characterized by its large, light-brown crystals) but you can substitute another large-crystal sugar like turbinado. Equally delicious warm or at room temperature, the tart can be served with a scoop of vanilla bean ice cream or a dollop of whipped cream for a touch of pizzazz. Also great with your morning coffee!"

"Fig and Peach Tart PG tested Figs are in season from late summer to early fall. You usually can find them at specialty groceries like Whole Foods and Trader Joe's. For pastry 2 cups all-purpose flour, plus more to dust 1/4 cup demerara sugar 1/4 teaspoon salt 1/2 cup plus 2 tablespoons cold unsalted butter 1 extra-large egg yolk (reserve white for glazing) 1 tablespoon cold water"

Ripe figs and sweet peaches are combined in a rustic tart built on a simple, quick pastry dough that requires an hour of chilling. The pastry uses flour, demerara sugar, cold butter, an egg yolk and cold water and is kneaded briefly before refrigerating. The filling mixes sliced peaches and quartered figs with vanilla, cinnamon, lemon juice, demerara sugar and cornstarch. The tart bakes at 400°F and finishes with an egg-white-and-demerara glaze. Sugar amounts can be adjusted to fruit sweetness. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Read at Boston Herald