A fig tart spotted at Financier, one of their seasonal sweets. A buttery shortbread crust, with chopped almonds piled above marzipan and a shiny caramel glaze. Cuts of fresh tender figs and a solitary raspberry. I picked off the figs first, one by one. And then dove into the tart, no fork needed, sinking through the gooey, creamy, and crunchy. It was beautiful to eat, but almost even more beautiful to look at. I had plans to share, but that just wasn't happening.
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