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 for an hour).

If you have really sweet fruit, you can cut back on the amount of sugar in the filling; if it’s on the under-ripe side, increase it.

The recipe calls for demerara sugar (a partially refined raw cane sugar characterized by its large, light-brown crystals) but you can substitute another large-crystal sugar like turbinado.

Equally delicious warm or at room temperature, the tart can be served with a scoop of vanilla bean ice cream or a dollop of whipped cream for a touch of pizzaz. Also great with your morning coffee!

Fig and Peach Tart

Makes 1 tart. “Ripe Figs: Recipes and Stori

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