Any time a dish -- sweet or savory -- doesn't taste quite perfect, or seems to need a little spark of something, I reach for a lemon. Lemon juice and zest breathe new life into flavors, bring zippy contrast to the sweetness of fruit, and add an element of springy freshness to almost any recipe. Here, I use zest to pick up the flavor of a basic tart crust – and it also perfumes the figs, mild goat cheese, and honey that are dotted on top. Crostata is my favorite quick-trick for making fruit tarts, because you can skip the tart pan altogether. It's an Italian flat-hand formed tart. On top, you can use almost any jam plus soft fruit or berries, as long as it isn't too juicy (orange sections or grapes, for example, would be too juicy).
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