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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
calimyrna fig	1 1/4	1/4	stemmed chopped dried	31.5208	0.0	7.0125	0.1771
marsala wine	1 3/4	3/4		31.5208	0.0	7.0125	0.1771
water	1 3/4	3/4		0.0	0.0	0.0	0.0
golden brown sugar	1/4	cup		31.5208	0.0	7.0125	0.1771
cinnamon	2			-	-	-	-
clove	1/8	teaspoon	ground	0.7192	0.172	0.0157	0.0341
purpose flour	2 1/4	cups		31.5208	0.0	7.0125	0.1771
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
fennel seed	2	teaspoons		13.8	2.0916	0.632	0.5948
salt	1/4	teaspoon		-	-	-	-
butter	1/2	cup	unsalted	513.0	23.570999999999998	16.029	43.2
butter	6	tablespoons	unsalted	513.0	23.570999999999998	16.029	43.2
egg	2			143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.