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.More Ideas for Figs »
Peter Pastan's favorite dessert wine—and a great accompaniment to this tart—is vin santo. It's made in Tuscany from grapes that are hung from the winery's rafters for months to dry, concentrating their sugars. When possible, Pastan opts for the date-scented Avignonesi Occhio di Pernice, which is both rare and very, very expensive; an easier (and more affordable) choice is vin santo from Volpaia.