SLOW | MED | FAST
Fig-and-Raspberry Tart with Chestnut Honey
A Tuscan classic, chestnut honey or miele di castagno has an unusually potent, savory flavor that gives this fruit tart a spicy kick. The bay leaves and rosemary sprigs on top perfume the tart beautifully (they are not meant to be eaten). A man of few superstitions, Peter Pastan always uses 11 bay leaves and 13 rosemary sprigs because odd numbers are lucky.
Go to recipe (1 of 12)
MARKETPLACE
Become a fan
Follow us