Fig And Raspberry Tart
|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)|
If using green figs, carefully peel them and leave whole.
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.