Laura's fresh fig tart

Yield: 1 servings

Measure Ingredient
\N \N LAURA'S FRESH FIG TART
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Although fresh fig's are available now, they really come into season later in the summer -- the ideal time to make this delicious dessert from Laura Prentice.

12-18 lg Fresh Figs; quartered ¼ c Metaxa Brandy 3 tb Granulated Sugar

PASTRY:

1½ c All-Purpose Flour ⅔ c Cold Butter; cut into cubes 2 tb Granulated Sugar 3 tb Cold Water FILLING:

¾ c Plain Yogurt 2 tb Pistachio Nuts; chopped 2 tb Liquid Honey 1 ea Egg Yolk 1 ts Ground Cinnamon GREEK HONEY:

½ c Water ½ c Granulated Sugar 3 in Cinnamon Stick 2 ea Whole Cloves

In bowl, gently toss together figs, brandy and sugar. Set aside.

TO MAKE PASTRY, process flour, butter and sugar in food processor until mixture resembles coarse meal. Add water, processing with on/off motion until ball forms. (You can add 1 tablespoon more water if required to form soft but not sticky dough).

Roll out pastry on lightly floured surface to ⅛ inch thick. Place in 10-inch flan pan, trimming edges. Line with parchment paper or foil, fill with pie weights (dry beans work well) and bake inpreheated 325F oven 25 minutes. Remove weights and and lining. Bake 10 minutes or until pastry is very light brown at edges and dry on bottom.

FOR FILLING, combine yogurt, pistachios, honey, egg yolk and cinnamon. Pour into shell. Place figs on filling attractively. Bake 20 minutes or until figs are tender. Cool.

In small saucepan, combine Greek honey ingredients. Bring to boil, reduce heat to medium and boil about 10 minutes or until slightly thickened and reduced by a third. When serving, drizzle a little honey over each slice of tart.

Makes 6 to 8 servings.

From: Pop Tarts by David Graham in Toronto Star (14 June, 1995) Transcribed By: S. Lefkowitz

From: Sam Lefkowitz Date: 06-14-95 (164) Fido: Home Co

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