Fig-and-Raspberry Tart with Chestnut Honey

Ingredients

  • 2.5 cup(s) all-purpose flour
  • 13 small
  • 30 fresh figs sliced lengthwise 1/3 inch thick
  • 24 fresh raspberries
  • 1 stick(s) plus 6 tablespoons cold unsalted butter
  • 3 tablespoon(s) heavy cream
  • Finely grated zest of 1 lemon
  • + 7 more ingredients
    • 0.5 teaspoon(s) salt
    • 0.25 cup(s) ice water
    • 1 tablespoon(s) chestnut honey
    • 2 teaspoon(s) sugar
    • 11 small fresh bay leaves
    • 2 tablespoon(s) sugar
    • Sweet Red Wine Ice Cream

Prepare the Dough: In a food processor, combine the flour with the sugar, salt and lemon zest and pulse to blend. Add the butter and cream and pulse until the mixture resembles small peas. Sprinkle the ice water over the mixture and pulse until it starts to come together. Scrape the dough out ont...

View full recipe at Food & Wine

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