Caramelized Fig Tart with Raspberries

By • June 28, 2011 • 5 Comments

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Author Notes: I first ate a tart similar to this in Provence, but it could have come from anywhere in the world fresh figs are abundant. It's taken its place (right up there with Peach Cobbler) as one of our favorite summer treats. It's best at room temperature, so do make it ahead of time.ChefJune

Serves 6 to 10

  • 1 recipe Sweet Pastry (Use your favorite, or buy a prepared crust)
  • 1/3 cup seedless raspberry purée or preserves, thinned with 1 tablespoon Balsamic vinegar or Raspberry liqueur
  • 18-24 fresh figs, depending on their size -- I prefer the Black Mission figs, but the green ones are also delicious (Allow 4 whole figs per serving for each tart.)
  • 1 pint fresh raspberries
  • 2 tablespoons balsamic vinegar
  • Confectioners sugar
  1. Preheat oven to 350 degrees F. Line the tart shells with pie weights and bake completely. Cool.
  2. Rinse and dry fresh figs, and cut each one in half, lengthwise. Spread or brush a thin layer of the raspberry purée on each shell, then arrange in a single layer atop the raspberry purée, cut sides up. The fig halves should fill the tart shell without crowding. Sprinkle lightly with balsamic vinegar and powder thickly with sifted confectioners' sugar.
  3. Preheat broiler on highest setting. Place tart(s) on a rack about 2 inches below the flame of the preheated broiler for about 5 minutes, or just until the sugar has caramelized. DON'T BURN!!! Chill. Serve scattered with fresh raspberries and clouds of sweetened whipped cream.
  4. Teacher’s Tips: 1. Only fresh figs will work for this recipe. 2. The number of figs you’ll need will vary with their size, and whether you’re making one large or several smaller tarts. 3. When figs are ripe, they’re very delicate, so wash and dry them with care. Remove the stems before cutting them in half lengthwise.
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Tags: decadent yet healthy, Easy, quick

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

My grandmother had a fig tree in her backyard, and my father LOVED to sit in a chair next to the tree, pull off the ripe figs and eat them out of hand. Our family vacation is in two weeks, and if you can get fresh figs on the Florida panhandle in July, I'm going to make this for him.

Junechamp

over 3 years ago ChefJune

June is a trusted source on General Cooking.

I hope you can, drbabs. He'll love it.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I made this tonight and everyone loved it! Thanks so much for a great recipe!

Junechamp

over 3 years ago ChefJune

June is a trusted source on General Cooking.

I have always used confectioners sugar for this recipe. Don't know why, especially, but the results are delicious. ;) Hope you like it.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This sounds lovely and delicious! I'm curious about the confectioner's sugar as I would've guessed granulated, and I'd love to learn more.