Fig and Raspberry tart
"Recipe source: Seasonal Fruit Desserts Cookbook"
Original is 6-8 servings
Ingredients
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 by Step Method
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
No special items needed.
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