: ***Crust***
1 1/2 c flour
1 1/2 TB sugar
11 TB butter
1 1/2 ea egg yolk — mixed
2 TB ice water
1 1/4 c cream
1/2 c sugar
4 1/2 TB Dark brown sugar
4 1/2 TB honey
3/4 ts anise seed
2 ts vanilla
2 1/4 oz pistachio nuts
2 1/4 oz pine nuts
2 1/4 oz almonds
2 1/4 oz walnuts
2 1/4 oz figs, dried — Calmyrna
: preferred
Mix flour and sugar together.Cut in butter until mixture resembles
coarse cornmeal. Mix in yolk and water mixture until mixture will
form into a ball.
Cover with plastic wrap and chill for app. 30 minutes. Roll out to
about 1/8 inch thick. Fit gently to an 11 inch tart pan. Chill 15
minutes in freezer. Cover with foil and fill with dried beans for
blind baking. Bake 10 to 15 minutes at 400=B0 until set. Remove
beans and foil and bake an additional 15 minutes until golden. Remove
from oven. Combine and cream together sugars, vanilla, honey, cream
and anise seed in a heavy saucepan. Cook, stirring, over low heat
until sugars dissolve. Bring heat to medium-high and boil until
mixture thickens and darkens slightly. Stir in fruit and nuts. Spoon
mixture into baked tart crust. Bake 20 to 25 minutes at 400 degrees
until a deep amber color.
Yields
8 Servings