INGREDIENTS

INSTRUCTIONS

CRUST: Using electric mixer, beat butter and sugar in large bowl until
fluffy. Mix in egg yolk and vanilla. Add lfour and mix until well
combined. Shape dough into ball and flatten into disk. Wrap in  plastic
and refrigerate 30 minutes.  (Can be prepared 1 day ahead,  soften
slightly before rolling out.)  FILLING: Combine half-and-half and honey
in heavy medium saucepan;  scrape in seeds from vanilla bean; add bean.
Bring to simmer over  medium high heat. Remove from heat; remove bean.
Whish sugar,  cornstarch, egg and egg yolk in medium bowl. Gradually
whisk in hot  half and half mixture. Return mixture to pan and whisk
over medium  heat until custard boils and thickens, about 3 minutes.
Transfer to  bowl. Refrigerate until cooled to room temperature,
whicking  occasionally. (Can be prepared 1 day ahead. Cover with
plastic wrap  and refrigerate).  Position rack in center of oven and
preheat to 350F. Lightly butter 9  inch diameter tart pan with
removable bottom. Roll out dough on  lightly floured surface to 13 inch
round. Transfer to prepared pan.  Trim edges. Pierce bottom of crust
lightly with fork.  chill 20  minutes. Bake until light golden, approx
25 minutes. Transfer crust  to rack;cool completely. Cut enough figs
into small wedges to measure  1 generous cup. Fold fig pieces into
filling.  Spread filling evenly  in prepared crust. Cut remaining figs
in half lengthwise. Arrange fig  halves in concentric circles atop
filling, pointed ends toward  center,covering filling completely.
Refrigerate at least 1 hour and  up to 3 hours. Cut tart into wedges.
Origin: Bon Appetit, Favorite Restaurant Recipes Shared by: Sharon
Stevens  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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