Title: Fig Tart
Categories: Pie Fruit
Yield: 1 Servings

		=Compote=-
10		Fresh figs or 12 dried
		Figs
1		Bottle port
1/2	c	Sugar
1		Cinnamon stick
1		Recipe Pate Brisee
		=Topping=-
12		Ripe figs
		Granulated sugar for
		Sprinkling top of tart

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 in. circle. Place dough in a 10 in. 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 in. 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 in. tart

Recipe courtesy of Susan Lifrieri, The French Culinary Institute

SOURCE: Cooking LIVE! Show Copyright 1998, TV FOOD NETWORK SHOW #CL8969 Format by Dave Drum

From: Dave Drum Date: 07-22-98 (06:28) The Neverending Bbs (286) Fido-Natio

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