Fresh Fig Tart

Directions

For the crust

Mix flour, sugar, salt and walnut meal in food processor.   Cut in butter to texture of cornmeal.

Separate egg and set white aside.  Blend yolk, vanilla and 2 ½ T. ice water.

Toss or pulse in processor just enough to make a soft dough.  Add last ½ T. ice water if needed.

Wrap in plastic wrap and chill for 30 minutes.

Roll to 1/8” thickness on floured board and transfer to pan.  Fit, trim.  Chill 10 minutes while oven heats to 375°.  Place a flat cookie sheet in oven to preheat (rack set at 1/3 up from bottom). 

Prick chilled crust, then bake 12-16 minutes til golden. 

Meanwhile, whisk egg white til frothy.  When crust is done baking, brush inside lightly with egg white, then set aside to cool.

For the custard

In top of double boiler, beat together egg and egg yolks until light.

Mix flour and sugar, stir into eggs and mix well.  Whisk in the half and half.

Place mixture over hot water in double boiler and cook over high heat, stirring constantly.  Don’t let it boil.  Cook until very thick (8-12 minutes).

Remove from heat.

Stir in vanilla.  Cover with plastic wrap on surface.  Set aside and cool to room temperature.

Whisk the fig preserves in a bowl, then gradually stir in the cooled pudding.  Cover with plastic wrap on surface and refrigerate.  When the mixture is cool but not yet stiff, spread into cooled, baked tart crust and refrigerate until firm (total about 4 hours).

Topping

Blend vinegar, syrup and cocoa powder until smooth.  Cook over low heat to reduce slightly.  Cool.

Quarter or slice figs.

Just before serving, arrange fig quarters or slices in circles around top of tart.

Drizzle with chocolate mixture, just enough to give each piece of fruit a little taste.