From "Martha Stewart's New Pies & Tarts" by Martha Stewart (Clarkson Potter) Instructions: To make the Pâte Brisée, pulse flour, salt and sugar in a food processor (or whisk together by hand in a bowl ...

This fig and almond tart is gorgeous. The frangipane melts into the almondy crust. Fresh figs burst with flavor. The dough is delicate and somewhat difficult to handle, but well worth the effort. It’s ...

2. Sift flours and salt into a bowl, combine with oil and water. Using a butter knife, work through the mixture until it ...

This seasonal dessert marries two Mediterranean flavors: fresh, ripe figs and sweet peaches. The pastry crust is very forgiving and comes together in just a few minutes (though it has to be chilled ...

Figs can be a sweet and nutritious addition to your breakfast, lunch, dinner or dessert, so why not try adding them to your routine while they're in season? From salads and sandwiches to easy pastries ...

This fresh-tasting tart is one way Capitol Hill resident Muriel Martin-Wein deals with the overabundance of figs from her tree. Serve with whipped cream that has been flavored with strawberry-flavored ...

Figs... this little juicy fruit filled with seeds that crunch under your teeth... :-) We love them in jam, in cakes, and especially in tarts! Step by step, follow our ...

On my parents’ property in Clarkston, there used to be an enormous, rambling fig tree. It sprouted up as a “volunteer” (the word my mother uses for things that aren’t planted, but somehow arrive ...

Figs — in all shapes, colors and sizes — are ripening all over the South. And what memories these oh-so-delicious fruits bring to mind. As a kid, I would crawl under the canopy of my grandmother’s ...

As an expatriate Southerner, I’m always happy to meet someone who also was raised in the South, the more rural the better. Conversation quickly shifts to food. Did you have purple hull peas? How did ...

It’s fresh fig season. If you’re lucky enough to find them in the grocery store or specialty produce market you’ll need to eat them quickly — I swear they have a 20-minute shelf life. But they are ...