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2 pounds purple figs

2 small containers red currants

1 sheet frozen puff pastry

1 egg yolk beaten with a teaspoon of milk a pinch of salt 

1/3 tablespoons red currant jelly, divide


Generously butter the bottom and sides of a large tart mold. Preheat the oven to 350 degrees.

Rinse and quarter the figs. Rinse and destem the red currants.

Roll out one sheet of puff pastry into a round 2” larger than the mold and slip it into a with the edges hanging over the sides. Glaze the pastry on the bottom of the mold with egg wash nd scatter the figs in the mold. Distribute the currants over the figs.  Roll up the excess dough around the edges and tuck it in at the edge in a decorative manner. Brush this edge with egg wash.

Bake until deeply browned, 35-40 minutes. If the figs exhude a lot of moisture, remove the tart from the oven, spoon out the liquid and return to the oven.

Cool on a rack for several minutes. Drizzle melted elly over the tart before serving the warm tart.