Roasted Fig Tartlets
Prized since ancient times, figs marry well with countless flavors, including the cinnamon- and vanilla-infused port syrup in these tartlets. Spoon the fruit atop a tangy creme fraiche filling and you'll instantly understand why the Romans were so enthralled.
You will need eight 4-inch fluted tartlet pans for this recipe. Fresh figs are available in June and again from late July to October. Ripe fruit is soft, fragrant, and quite perishable, often lasting just two or three days in the refrigerator; firm, under-ripe figs will soften and sweeten slightly if left at room temperature for a day or two. Figs also bruise easily, so be sure to handle them gently.