There's no way Chef Robert Jewell will get an "F" on this "F" test. Robert takes on figs and fennel by first using ripe black mission figs, layering them over a mascarpone and cream cheese base, to make a simple and sweet fig tart. Then he moves forward, telling us all about his second ingredient. He gives tips for storing and dicing fennel while making a broth with fennel, shallots, and potatoes. He adds clams, Serrano ham, and cream to complete the dish. Next up, Robert unites figs and fennel in a combo that is as fancy as it is unexpected.