-CRUST-
10 tb Butter, sweet; room temp
1/3 c Plus 1-1/2 tbsp sugar
1 Egg yolk
1 ts Vanilla extract
1 3/4 c Flour
FILLING
1 1/2 c Half and half
1 1/2 tb Honey
1 Vanilla bean, split
-lengthwise
7 tb Sugar
10 ts Cornstarch
1 lg Egg
1 lg Egg yolk
3 pt Fresh ripe figs
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 com-
bined. 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 re- maining 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:
Yields
8 Servings