Roast fig and honey tart with Cointreau from The Art of the Tart: Savory and Sweet (UK) by Tamasin Day-Lewis

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on September 09, 2020

    Pretty good, with a few provisos: a) use purple figs, the colour will be much better than with the green ones I used. b) the recipe specifies shortcrust pastry. I had made pâte sucrée, so I used that, and it was a good decision. The figs produced a *lot* of juice, and shortcrust would have turned soggy in no time. My blind-baked pastry held up well. c) couldn't really taste the Cointreau. You'd need a lot more for it to come through.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.