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Italian Desserts

Slide 17 of 34

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 fall 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.

slideshow Delicious Fig Recipes

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