Seasonal Fruit Tarts

fig-tartYes. Even on my days off, I bake. I am receiving a steady supply of fresh figs and I just can’t help myself. This fig tart came together in no time using this recipe for Seasonal Fruit Tarts. I diverged a bit from the recipe, as always. This time, I used a 9-inch tart pan. I rolled the crust and spread a thin layer of raspberry preserves across the bottom of the tart shell before topping it with about 2/3 of the crumble. Then, I sliced and layered fresh figs in a circular pattern on top of the crumble. I then sprinkled what remained of the crumble over the figs and added some pine nuts (simply because I love pine nuts and they are wonderful on tarts). Into the oven it went until brown and bubbly. Choose your favorite seasonal fruit and make yourself a tart!

2 Responses to Seasonal Fruit Tarts

  1. Carol September 19, 2016 at 11:57 am #

    Sounds fabulous. I adore all varieties of figs. Did you use Black Mission or a combo? Were the figs totally ripe or a little less than ripe to hold up to oven heat?

    • Kristen Desmond September 19, 2016 at 12:08 pm #

      Hi Carol. I used Black Mission figs. Some were pretty ripe, others were not. I did not find that it made a difference. Hope you like it!

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