Caramelized Fig Tart With Raspberries

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   ["Preheat oven to 350 degrees F. Line the tart shells with pie weights and bake completely. Cool.", "Rinse and dry fresh figs, and cut each one in half, lengthwise. Spread or brush a thin layer of the raspberry puree on each shell, then arrange in a single layer atop the raspberry puree, cut sides up. The fig halves should fill the tart shell without crowding. Sprinkle lightly with balsamic vinegar and powder thickly with sifted confectioners' sugar.", "Preheat broiler on highest setting. Place tart(s) on a rack about 2 inches below the flame of the preheated broiler for about 5 minutes, or just until the sugar has caramelized. DON'T BURN!!! Chill. Serve scattered with fresh raspberries and clouds of sweetened whipped cream.", "Teacher's Tips: 1. Only fresh figs will work for this recipe.

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   2. The number of figs you'll need will vary with their size, and whether you're making one large or several smaller tarts.

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   3. When figs are ripe, they're very delicate, so wash and dry them with care. Remove the stems before cutting them in half lengthwise."]

* Per serving · 4 servings · Values may vary.

No additional tips available.