A dazzling fresh fig tart is filled with a pecan pie-like center and baked in a buttery dough shell.
By Valeria Weaver
Beautiful, with just enough sweetness that doesn’t go overboard and a delicate crunch from fresh figs, this tart very easy to make.
I’ve used other fruit with it before but figs and grapes (yes, grapes go wonderfully with it!) are my favorite. Another cool thing about this tart is you can slice it pretty quickly after cooking, so you don’t have to wait for it to be completely set, which is why it’s a good last moment treat.
A mom cooking slow food in the fast world. I'm bringing back traditional recipes, and making new traditions.