| 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
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