|
 1 refrigerated piecrust [1/2 (15-ounce) package],
room temperature
1 cup packed (6 ounces) Blue Ribbon Orchard Choice or Sun Maid Mission
or Calimyrna figs, stemmed and halved*
2/3 cup water
1/3 cup packed brown sugar
2 tablespoons almond- hazelnut- or orange-flavor liqueur
1/2 cup whipping cream
6 ounces bittersweet chocolate, finely chopped
1 cup unsalted or lightly salted mixed nuts (omit peanuts and select
hazelnuts, cashews, Brazil nuts, almonds and pecans)
Whipped cream, optional
- Preheat oven to 450 degrees. Unroll piecrust
and press into bottom and up side of 10-inch tart pan with removable
bottom. Prick all over with fork. Bake until light brown, 9 to 11 minutes.
Cool on rack.
- In small saucepan, combine figs and water.
Bring to a boil over high heat, then reduce heat and simmer until liquid
is reduced to 1/4 cup, about 2 minutes. Stir in brown sugar and simmer,
stirring, 1 minute. Remove from heat. Stir in liqueur. Let steep 10
minutes. Strain figs through fine-meshed sieve, reserving syrup. While
figs cool, in small saucepan, bring cream to a simmer over medium heat.
Remove from heat, add chocolate and stir until smooth. Spread over
baked crust. Refrigerate 5 minutes or until chocolate begins to firm
up but is not set. Alternate fig slices and nuts in concentric circles
on tart, pressing slightly into chocolate to secure. Chill 2 hours
or up to 1 day. To serve, brush figs and nuts with reserved syrup.
Remove side from tart pan and place tart on platter. Cut into wedges.
Top with whipped cream, if desired. Makes 8 to 10 servings.
*Cut large figs (greater than 1 1/4-inch diameter
at the base) into three lengthwise slices.
----------
(Close Window Here)
|
