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I prefer the Black Mission figs, but the green ones are also delicious
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(Allow 4 whole figs per serving for each tart.)
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Fresh figs are among Provence's most delicious summer treasures.
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So prolific are the trees which their sweet, succulent fruit is available to be shipped to markets throughout France.
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Southern California's climate is also compatible with figs, so from June through September you can find fresh figs in gourmet markets here in the USA, as well as in Italian, Greek or possibly Middle Eastern neighborhoods.
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Makes six individual tarts or possibly one 10 inch tart
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One recipe of your favorite Sweet Pastry (or possibly you can use the pie crust in the red box in the refrigerator case and roll it out to fit your tart pan)
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Preheat oven to 350 degrees F. Line the tart shells with pie weights and bake completely.
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Cold.
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Rinse and dry fresh figs, and cut each one in half, lengthwise.
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Spread a thin layer of the raspberry puree on each shell, then arrange in a single layer atop the raspberry puree, cut sides up.
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The fig halves should fill the tart shell without crowding.
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Sprinkle lightly with balsamic vinegar and pwdr thickly with sifted confectioners' sugar.
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Preheat broiler on highest setting.
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Place tart(s) on a rack about 2 inches below the flame of the preheated broiler for about 5 min, or possibly just till the sugar has caramelized.
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DON'Tablespoons BURN!!!
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Chill.
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Serve scattered with fresh raspberries and clouds of sweetened whipped cream - or possibly the ice cream below.
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Teacher's Tips:Only fresh figs will work for this recipe.
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The number of figs you'll need will vary with their size, and whether you're making one large or possibly several smaller tarts.
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When figs are ripe, they're very delicate, so wash and dry them with care.
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Remove the stems before cutting them in half lengthwise.
