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A chance encounter with a discounted flat of perfectly ripe figs led to a day of baking in pursuit of a great tasting fig tart for a recipe I contributed to Zesterdaily.
Although it might look complicated, because there are a number of elements (tart dough, custard, roasted almonds, fig confit), each element can be made several days ahead.
On the day you want to serve the tart, you'll only spend a few minutes putting everything together. The tart goes in the oven while you're having drinks with your friends. Easy.
The tart can be made into half a dozen small tartlets (above) or one very large tart that serves a dozen or more.
