Thursday, July 12, 2007

Fig Tart so rich it makes your head hurt

1/3 cup whipping cream
1/4 cup honey
1 tablespoon unsalted butter
2/3 cup sugar
3 tablespoons water
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cups coarsely chopped walnuts
12-15 figs, cut in half

Stir 1/3 cup cream, honey and butter in small saucepan over medium heat until butter melts. Set aside. Stir sugar, water and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns golden, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes. Remove from heat. Add warm cream mixture (mixture will bubble up). Stir over very low heat until smooth. Add vanilla. Chill uncovered until cold, about 1 hour. (Can be made 1 day ahead. Cover; keep chilled.)

Mix nuts into cold caramel. arrange figs in a circular pattern around crust filled tart pan (see below) spread (pour) caramel nut mixture over figs.

Preheat oven to 400°F. Bake tart until golden, about 25 minutes. Cool. (Can be made 8 hours ahead.)

for tart crust

1 1/2 C flour
1/4 C sugar
1/4 tsp. salt
1/2 C butter
1 egg yolk
1/4 C cold water

Measure flour sugar and salt into a bowl. Cut in butter thoroughly with a pastry blender or two knives until mixture resembles coarse crumbs. In a small bowl, stir egg yolk and water together. Pour this mixture into the flour/butter mixture and mix until a ball of dough forms. Shape the dough into a disc and refrigerate at least an hour.

Preheat oven to 400F

Roll out dough and form into a 10 inch tart pan. Prick dough with fork and pre bake crust for 10 minutes. remove from oven. and fill.

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