Fig Tart Recipe
Thursday November 6, 2008

Traditionally, this fig tart is a summer recipe. With a little ingenuity, though, you can soak dried figs and use them year-round for a delicious dessert. The caramelized fig filling is warmed up with a splash of port wine and enlivened with a bit of blackberry jam. A little dollop of Chantilly cream served with the dessert makes the ideal treat. Bon appetit!
Fig Tart Photo: ŠAvlxyz


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