Fig And Almond Tart
| Yield: | 6 servings |
| Categories: |
| === FOR THE DOUGH === | ||
| 1 1/2 | c | All-purpose flour |
| 2 | tb | Sugar |
| 1/4 | ts | Salt |
| 1/2 | c | Cold; unsalted butter - (1 stick), cut into bits |
| 4 | tb | Ice water |
| 1/2 | ts | Vanilla |
| === FOR THE FILLING === | ||
| 6 | tb | Unsalted butter; softened |
| 6 | tb | Sugar |
| 1 | lg | Egg; beaten lightly |
| 2/3 | c | Finely-ground blanched almonds |
| 1/2 | ts | Vanilla |
| 1 | pn | Ground cinnamon |
| 1 | pn | Freshly-grated nutmeg |
| 1/2 | lb | Figs; stemmed, quartered |
| === FOR THE SAUCE === | ||
| 1 1/2 | c | Dry red wine |
| 3 | Figs; stemmed, quartered | |
| 2/3 | c | Granulated sugar |
| 1 | Cinnamon stick |
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