A fresh fig tart, in New York, Aug. 17, 2016. The key to success with the tart is superb figs: They can’t be so jammy that they collapse when you cut them into quarters or sixths, but they should be sweet and ripe.
A fresh fig tart, in New York, Aug. 17, 2016. The key to success with the tart is superb figs: They can’t be so jammy that they collapse when you cut them into quarters or sixths, but they should be sweet and ripe. Jessica Emily Marx NYT
A fresh fig tart, in New York, Aug. 17, 2016. The key to success with the tart is superb figs: They can’t be so jammy that they collapse when you cut them into quarters or sixths, but they should be sweet and ripe. Jessica Emily Marx NYT

The no-muss, no-fuss beauty of a fig tart

September 20, 2016 11:14 PM