- Rimless Pastry Tart Shell
- 1/2 cup Maryse's Apricot Jam
- About 1 pound ripe figs, cut crosswise into 1/2-inch slices
- Confectioners'sugar, for serving
Preheat the oven to 425°.
Place the pastry shell on a baking sheet. With a spatula, evenly spread the jam over the top of the pastry. Starting from the outside edge of the pastry, overlap the fig slices on top of the jam. Repeat with remaining figs.
Place the baking sheet in the center of the oven and bake until the pastry shell is puffy and browned and the figs juicy and cooked through, about 15 minutes. Dust generously with confectioners' sugar. Cut the tart into wedges and serve warm.