Fig tart
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Fresh figs or 12 dried figs; (up to 10) | |
| 1 | Bottle port | |
| ½ | cup | Sugar |
| 1 | Cinnamon stick | |
| 1 | Recipe pate brisee | |
| 10 | Ripe figs; (up to 12) | |
| Granulated sugar for sprinkling top of tart | ||
Directions
COMPOTE
TOPPING
Preheat oven to 375 degrees.
Clean the figs and remove the hard stem. In a heavy saucepan, combine the figs, port, sugar and cinnamon stick. Make sure that the port fills the pan by half. Bring to a boil and reduce to a simmer. If using fresh figs, cook about 30 to 45 minutes, and until most of the liquid is evaporated. If using dried figs, reduce the amount of sugar to ¼ cup and cook them until they are very tender. Remove the cinnamon stick and transfer the mixture to a blender or food processor. Puree until smooth.
Roll out the tart dough to an 11-inch circle. Place dough in a 10-inch tart pan with a removable bottom. Trim edges and refrigerate until chilled. Fill the tart shell half way with the compote.
Slice the remaining fresh figs into ¼-inch slices. Place the fig slices on top of the compote in a spiral fashion and sprinkle with granulated sugar. Bake for one half hour and then lower to 350 degrees for another ½ hour, or until filling is thick and bubbling. Remove and let cool on a rack.
Yield: one 10-inch tart
Recipe by: Cooking Live Show #CL8969 Posted to MC-Recipe Digest V1 #803 by "Angele and Jon Freeman" <jfreeman@...> on Sep 24, 1997