Bo Friberg

Raspberry-Lemon Tart: Fig Tart

Preparation info
  • Yield:

    2

    tarts, 11 inches in diameter
    • Difficulty

      Medium

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

Method

  1. Follow the preceding directions in Steps 1, 2, and 3.
  2. Arrange the figs on top of the lemon cream, cut-side up, making concentric circles and spacing the fig quarters about ¼ inch (6 mm) apart.
  3. Bake as instructed for Raspberry-Lemon Tart.
  4. Presentation: Place a tart slice in the center of a dessert plate