Fig Tart
For 6 individual tarts
2 baskets of figs, 3-4 figs per tart
1 box ready bake puff pasty, thawed
½ cup flour for dusting
1 stick of unsalted, sweet butter
¼ cup sugar
¾ cup crème fraiche
Preheat oven to 400 degrees. Butter and lightly dust a sheet pan. Slice figs. Dust
a rolling surface with flour. Unfold one puff pastry sheet and roll out smooth with
a rolling pin. Cut into 6 equal sized squares. Arrange fig slices in 3 rows, 3 to 4
slices per row, overlapping. Lightly sprinkle with sugar (if needed) and dab with
butter. Bake in over for 10 to 15 minutes or until golden brown. Remove from
oven and transfer to a dessert plate and top with crème fraiche.
For 6 individual tarts
2 baskets of figs, 3-4 figs per tart
1 box ready bake puff pasty, thawed
½ cup flour for dusting
1 stick of unsalted, sweet butter
¼ cup sugar
¾ cup crème fraiche
Preheat oven to 400 degrees. Butter and lightly dust a sheet pan. Slice figs. Dust
a rolling surface with flour. Unfold one puff pastry sheet and roll out smooth with
a rolling pin. Cut into 6 equal sized squares. Arrange fig slices in 3 rows, 3 to 4
slices per row, overlapping. Lightly sprinkle with sugar (if needed) and dab with
butter. Bake in over for 10 to 15 minutes or until golden brown. Remove from
oven and transfer to a dessert plate and top with crème fraiche.
