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.

Ready. Set. Go. "00" Flour Makes the Best Homemade Pasta, Especially When We're "Safe-At-Home"

A post from last year is worth revisiting now. Making pasta is an ideal dish for these times when we are denied visits to our favorite resta...