Recipe - Fig Tart

COMPOTE
8 Fresh figs or 12 dried figs;
(up to 10)
1 Bottle port
One half cup Sugar
1 Cinnamon stick
1 Recipe pate brisee

TOPPING
10 Ripe figs; (up to 12)
Granulated sugar for
sprinkling top of tart

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 One fourth 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 11inch circle. Place dough in a 10inch 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 1/4inch 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 1/2
hour, or until filling is thick and bubbling. Remove and let cool on a
rack.

Yield: one 10inch tart

Recipe by: Cooking Live Show #CL8969

Posted to MCRecipe Digest V1 #803 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 24, 1997