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Fig And Raspberry Tart Recipe
|Figs||12 (Green Or Purple)|
|Kirsch||1⁄2 Cup (8 tbs)|
|9 inch prebaked sweet buttery tart crust||1|
|Pastry cream||1 Cup (16 tbs)|
|Raspberries||1⁄2 Pint (1 Basket, Picked Over)|
|Red currant glaze||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2828 Calories from Fat 286
% Daily Value*
Total Fat 33 g51.5%
Saturated Fat 11.1 g55.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4407.6 mg183.7%
Total Carbohydrates 614 g204.6%
Dietary Fiber 33.7 g134.8%
Sugars 463.6 g
Protein 12 g23.7%
Vitamin A 19.3% Vitamin C 125.6%
Calcium 70.7% Iron 22%
*Based on a 2000 Calorie diet
If using purple figs, cut them lengthwise into halves but do not peel.
Pour Kirsch over figs in a bowl, cover, and refrigerate for 12 hours, stirring occasionally.
To assemble the tart, spread pastry cream in the baked tart shell.
Remove the figs from Kirsch and drain them.
If using green figs, cut them into quarters, but do not cut completely through the base.
Fan the quarters out like flower petals, and arrange close together over the surface of pastry cream.
If using purple figs, arrange the halves cut side down.
Fill in spaces between figs with raspberries.
Warm the currant glaze and brush over the tart to glaze all the fruit.