October 24, 2017
Desserts, Fancy/Entertaining, Dairy,
Fruit, Figs, Brunch, Christmas, Entertaining, Ladies Luncheon, Mother's Day, Electric Mixer, Oven Bake, Refrigerator, Stove Top, High Fiber, Vegetarian, Make it from scratch, Flour, Pies, Kosher Dairy more
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"Recipe source: Bon Appetit (October 1992)"
In the bowl of an electric mixer beat the butter and sugar until fluffy. Mix in egg yolk and vanilla. Add flour and mix until well combined. Shape dough into a ball and flatten to a disk. Wrap in plastic and refrigerate for 30 minutes or up to one day (soften dough slightly before rolling out if refrigerated longer than 30 minutes).
In a saucepan over medium heat combine the half and half and honey and the seeds from the vanilla; add bean. Bring to a simmer over medium high heat. Remove from heat; remove bean. In a bowl whisk together sugar, cornstarch, egg and egg yolk; gradually whisk in hot half and half mixture. Return mixture to pan and whisk over medium heat until custard boils and thickens (under 5 minutes). Transfer to a bowl and refrigerate until cooler to room temperature, whisking occasionally (can be prepared one day ahead; covered with plastic wrap and refrigerate).
Preheat oven to 350 degrees F.
Butter a 9-inch tart pan with removable bottom.
Roll dough out on a floured board to a 13 inch round. Transfer to prepared pan; trim edges and pierce bottom of crust lightly with fork. Chill for 20 minutes. Bake until light brown (25 minutes). Transfer to a rack and cool completely.
Cut enough figs into small wedges to measure one cup. Fold figs pieces into filling. Spread filling evenly in prepared crust. Cut remaining figs in half lengthwise. Arrange fig halves in concentric circles atop filling, pointed ends toward center, covering filling completely. Refrigerate at least one hour and up to 3 hours.
Cut tart into wedges.
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