Yes. 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!
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?
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!