1. For the filling: 2. Combine all ingredients in heavy large saucepan and bring to boil over high heat. Reduce heat to medium-low. 3. Cover and simmer until figs are very tender, about 1 hour. 4. Uncover and simmer until liquid reduces slightly, about 8 minutes. 5. Transfer mixture to medium bowl. Cool slightly. Refrigerate until cool, stirring occasionally (mixture will be thick), about 45 minutes. 6. Discard cinnamon sticks. Filling can be made 1 day ahead. Cover and keep chilled. 7. For the crust: 8. Preheat oven to 375°F 9. Mix flour, sugar, fennel seeds, and salt in processor. Add butter and 1 egg. Using on/off turns, process until dough forms. 10. Gather dough into ball; divide in half. Flatten each half into disk. 11. Wrap 1 disk in plastic wrap; refrigerate until cold, at least 30 minutes and up to 1 day. 12. Press remaining dough disk onto bottom and up sides of 10-inch-diameter tart pan with removable bottom. 13. Pierce bottom all over with fork. 14. Chill until firm, about 10 minutes. Can be prepared 1 day ahead. Cover and keep chilled. 15. Roll out chilled dough disk on waxed paper to 12-inch round. 16. Transfer dough on waxed paper to rimless baking sheet. 17. Cut dough into twelve 3/4-inch-wide strips. 18. Chill strips while filling tart. Spread filling evenly in crust. 19. Place 6 dough strips atop filling, spacing evenly. Place remaining 6 strips diagonally atop first 6 strips, forming diamond lattice pattern. Press ends of strips against edge of tart pan to trim. 20. Whisk remaining egg in small bowl to blend; brush over lattice. 21. Bake tart until juices bubble thickly around edges and crust is deep golden, about 55 minutes. 22. Cool on rack 1 hour. Using small knife, gently loosen tart from pan sides. Remove sides. 23. Serve slightly warm or at room temperature with ice cream. Serves 8. 24. That's it! ---------------------------------------------------------------------------
Nutrition
Ingredients
