Advertisement
Fig and Raspberry Tart
Preparation info
6 to 8
portions- Difficulty
Easy
Appears in
By Julee Rosso and Sheila Lukins
Published 1982
Ingredients
12 ½ cup 9 -inch
Method
- If using green figs, carefully peel them and leave them whole. If using purple figs, cut them lengthwise into halves but do not peel. Pour the Kirsch over the figs in a bowl, cover, and refrigerate for 12 hours, stirring occasionally.
- To assemble the tart, spread the pastry cream in the baked tart shell. Remove the figs from the Kirsch and drain them. If using
Get online access via ckbk
-
-
-
-
-
Already a member?
This à la carte title is available to ckbk members for a one-off payment of
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title