Fresh figs tart (Tartas de higos) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 407) by Anya Von Bremzen

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • veronicafrance on July 05, 2024

    Do not make this with very juicy figs. The pastry base was absolutely sodden with juice, and it was impossible to caramélise the figs under the grill without burning the pastry rim. That said, the fig element was *absolutely delicious*. I used Pyrenean acacia honey, which I normally don’t find that flavourful, but the reduction and slight caramelization gave it a lovely tang, enhanced by using rosemary instead of cinnamon. So, I’m thinking I would retain this element but replace the base with sweet pâte sablée, blind-baked first. Maybe a slightly spiced crème pat, and the figs and glaze arranged on top.

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