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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.

Source: Martha Stewart Living, August 2007
Yield

Ingredients

For the Dough

For the Filling

For the Roasted Figs

Directions

Cook's Notes

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.

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  • LisaandKen
    13 AUG, 2015
    Amazing tart! I didn't have an orange but I don't think it mattered. Delicious tart.
    Reply
  • MarrsBar
    7 MAY, 2010
    This is a very delicious reciepe that gives figs the praise they are due. Just the fragrance of these tarts is amazing! I made one lage tart instead of making tartlets, and it worked out just beautifuly. Thanks Martha for another out of this world culinary experience at home!
    Reply

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