This southern Italian-inspired tart is made especially aromatic with just a touch of fennel seed. But it’s the figs, standing between the two contrasting flavors—lemon and anise—that bring this dessert together. Be sure to macerate the lemon slices and make the pastry a day in advance.
Though figs come in a rainbow of colors ranging from black to purple to brown to green to tan, for me black ones work best here. Whatever type you choose, please be sure they’re ripe and bulging, without soft spots or broken skins.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.