The game plan:
tart dough recipe from Room For Dessert by David Lebovitz
figs leftover from grilling (some grilled, some not)
I had an amazing almond fig tart at Al Di La in Brooklyn, and I have these amazing figs leftover so I figure it's time to start baking. The tart did not taste of almonds, so I'm not sure how that actually figured in - I think it was great because of a straight-forward prep and ripe ingredients. So I am diving in.
It is bloody hot here and insanely humid at the moment, so I'm wondering how tart dough is troubled by humidity. I don't have a/c.
Any thoughts? Any favorite recipes? THANKS!