Fig Tart | Bake the Book

Fig Tart
Ben Fink

Make no mistake, summer is nearly over. Give the end of the season its proper goodbye with something stunning in both appearance and flavor. We thought it fitting to end our feature on The Seasonal Baker: Easy Recipes From My Home Kitchen To Make Year-Round with a delicate, yet rich, fig tart.

Tips: Constructing this dessert is a feat, albeit worthwhile. Make the crust and pastry cream the day before, so you've only got to assemble the finished product the day you want to eat it.

Tweaks: The reason for the sugary glaze is to boost the flavor of less-than-perfect figs. If you're lucky enough to be using really fresh fruit, heat a couple tablespoons of apricot jam, thinned with water, in place of the glaze in the recipe.

As always with our Bake the Book feature, we have five (5) copies of 'The Seasonal Baker' to give away.