Adriana's Italian Recipe for Marsala and Fig Tart


Ingredients:

For the Filling:
1 and 1/4 lbs dried Calimyrna figs, stemmed, coarsely chopped
1 and 3/4 cups dry Marsala wine
1 and 3/4 cups water
1/4 cup (packed) golden brown sugar
2 cinnamon sticks
1/8 teaspoon ground cloves

For the Crust:
2 and 1/4 cups all purpose flour
1/2 cup sugar
2 teaspoons fennel seeds
1/4 teaspoon salt
1/2 cup plus 6 tablespoons (1 and 3/4 sticks) unsalted butter, room temperature
2 large eggs

Directions:

Prepare the Filling:
Combine all ingredients in heavy large saucepan and bring to boil over high heat.

Reduce heat to medium-low. Cover and simmer until figs are very tender, about 1 hour. Uncover and simmer until liquid reduces slightly, about 8 minutes. Transfer mixture to medium bowl. Cool slightly.

Refrigerate until cool, stirring occasionally (mixture will be thick), about 45 minutes. Discard cinnamon sticks.

Filling can be made 1 day ahead. Cover and keep chilled.

Prepare the Crust:
Preheat oven to 375° F.

Mix flour, sugar, fennel seeds, and salt in processor.

Add butter and 1 egg.

Using on/off turns, process until dough forms. Gather dough into ball; divide in half.

Flatten each half into disk. Wrap 1 disk in plastic wrap; refrigerate until cold, at least 30 minutes and up to 1 day. Press remaining dough disk onto bottom and up sides of 10-inch diameter tart pan with removable bottom. Pierce bottom all over with fork. Chill until firm, about 10 minutes. Can be prepared 1 day ahead. Cover and keep chilled. Roll out chilled dough disk on waxed paper to 12-inch round. Transfer dough on waxed paper to rimless baking sheet. Cut dough into twelve 3/4-inch-wide strips. Chill strips while filling tart.

Spread filling evenly in crust. 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. Whisk remaining egg in small bowl to blend; brush over lattice. Bake tart until juices bubble thickly around edges and crust is deep golden, about 55 minutes. Cool on rack 1 hour. Using small knife, gently loosen tart from pan sides. Remove sides. Serve slightly warm or at room temperature with ice cream. Serves 8.

That's it!