I went a little crazy and bought a zillion figs as soon as they came into the stores. I snagged this recipe from Food and Wine but skipped making the crust from scratch and just used a pre-made crust I had left in the fridge. Simply arrange the sliced figs, dot with raspberries, fresh bay leaves and rosemary – drizzle with some honey and bake for about 25 minutes at 400 degrees! Check out the original recipe from Food and Wine here: Fig and Raspberry Tart with Chestnut Honey