Fig and Raspberry tart

6-8
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In

Recipe: #38911

June 11, 2022



"Recipe source: Seasonal Fruit Desserts Cookbook"

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (225.2 g)
  • Calories 207.8
  • Total Fat - 6.2 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 0 mg
  • Sodium - 31.4 mg
  • Total Carbohydrate - 40.3 g
  • Dietary Fiber - 5.4 g
  • Sugars - 34.3 g
  • Protein - 2.1 g
  • Calcium - 60.9 mg
  • Iron - 0.8 mg
  • Vitamin C - 5.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400 degrees F.

Step 2

Have the partially baked tart shell ready. Rinse figs and then cut off the stems and them in half lengthwise. Arrange figs in the tart shell, cut sides up and then fill in the gaps with the raspberries.

Step 3

In a measuring cup or bowl combine the creme fraiche with honey and the orange-flower water and pour over the fruit.

Step 4

Bake for 30-35 minutes or until cream is puffed.

Step 5

****option: if you want to avoid using the cream, brush tart shell with stained or seedless raspberry jam and then drizzle a tablespoon of honey over the fruit before baking.

Tips & Variations


No special items needed.

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