Tuesday, August 17, 2010

Figs Tart Up

A chance encounter with a discounted flat of perfectly ripe figs led to a day of baking in pursuit of a great tasting fig tart for a recipe I wanted to contribute to Zesterdaily.  
Although it might look complicated, because there are a number of elements (tart dough, custard, roasted almonds, fig confit), each can be made several days ahead.  On the day you want to serve the tart, you'll only spend a few minutes putting everything together.  The tart goes in the oven while you're having drinks with your friends.  Easy.

Corn Salad, Elote Style for End of Summer Feasts

Today's Labor Day, tomorrow it's back to work after a wonderful vacation-work trip to The Netherlands and Berlin. Last night we had ...