Fig tart with mascarpone and creme fraiche
Back when I was baking professionally I was heading the pastry department of a now defunct food establishment that wanted to be the next Dean and Deluca or Balducci's. Alas, Fratelli Cangiano's on Canal Street is a forgotten blip of NYC food history. Yet some very good recipes were created in that establishment. <br /> <br />I use Jim Dodge's tart recipe for the crust everything else is pure late 80s inspiration.
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