Instructions: I prefer the Black Mission figs, but the green ones are also delicious

(Allow 4 whole figs per serving for each tart.)

Fresh figs are among Provences most delicious summer treasures. So prolific are the trees that their sweet, succulent fruit is available to be shipped to markets throughout France. Southern Californias climate is also compatible with figs, so from June through September you can find fresh figs in gourmet markets here in the USA, as well as in Italian, Greek or Middle Eastern neighborhoods.

Makes six individual tarts or one 10 inch tart

One recipe of your favorite Sweet Pastry (or you can use the pie crust in the red box in the refrigerator case and roll it out to fit your tart pan)

Preheat oven to 350 degrees F. Line the tart shells with pie weights and bake completely. Cool.

Rinse and dry fresh figs, and cut each one in half, lengthwise. Spread a thin layer of the raspberry puree on each shell, then arrange in a single layer atop the raspberry puree, cut sides up. The fig halves should fill the tart shell without crowding. Sprinkle lightly with balsamic vinegar and powder thickly with sifted confectioners sugar.

Preheat broiler on highest setting. Place tart(s) on a rack about 2 inches below the flame of the preheated broiler for about 5 minutes, or just until the sugar has caramelized. DONT BURN!!! Chill. Serve scattered with fresh raspberries and clouds of sweetened whipped cream - or the ice cream below.

Teachers Tips:
Only fresh figs will work for this recipe.

The number of figs youll need will vary with their size, and whether youre making one large or several smaller tarts.

When figs are ripe, theyre very delicate, so wash and dry them with care.

Remove the stems before cutting them in half lengthwise.

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