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Fig Croustade

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  1. Buttery Pastry
  2. 1 cup black fig preserves
  3. 16 ripe black figs, halved crosswise
  4. 1 tablespoon unsalted butter, cut into small pieces
  5. 1 tablespoon sugar
  1. Preheat the oven to 400°. Bake the frozen Buttery Pastry tart shell for 12 minutes, or until the pastry is dry. Spread the fig preserves over the bottom of the shell. Arrange the figs in the shell, cut side up. Dot with the butter and sprinkle with the sugar. Bake the croustade in the center of the oven for about 40 minutes, or until the pastry is nicely browned and the preserves are bubbling. Transfer to a rack to cool. Unmold, cut into wedges and serve