 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
Figs must be in season in California right now because I see them all over. I had a mini fig tart last week from a local bakery and it was delicious. It did not have any creme. Just a pastry shell, very small figs, quartered with a sugary glazing on top. Simple and delicious. I'm trying to find a recipe that duplicates it. I found this recipe on iFood.tv and want to save it here because this is where I keep my recipes. Ingredients:
1/2-3/4 lb fresh fig |
3/4 cup sugar |
1 tablespoon orange peel, grated |
3 tablespoons lemon juice |
1 (9 inch) pie shells, unbaked |
2 tablespoons butter |
margarine |
Directions:
1. Peel and slice figs (enough for 3 cups).
2. Stir sugar, orange peel, and lemon juice into figs.
3. Turn fruit into unbaked pie shell.
4. Dot with butter.
5. Bake at 450 degrees 10 minutes; reduce oven temperature to 350 degrees 25 minutes.
|
|