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.
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