INGREDIENTS

INSTRUCTIONS

COMPOTE
TOPPING
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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