| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 8 | Fresh figs or 12 dried figs | |
| up to 10 | ||
| 1 | Bottle port | |
| 1/2 | c | Sugar |
| 1 | Cinnamon stick | |
| 1 | Recipe pate brisee | |
| 10 | Ripe figs, up to 12 | |
| Granulated sugar for | ||
| sprinkling top of tart |
INSTRUCTIONS
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 1/4 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 1/4-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 1/2 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@netusa1.net> on Sep 24, 1997
A Message from our Provider:
“Jesus believes in you”