Fig and Lemon Tart

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Category : Desserts

Recipe : Fig and Lemon Tart

The sweetness of fig and the tartness of lemon complement each other beautifully in
this elegant but simple dessert. You will need a good supply of fresh lemons; choose
those that are heavy--they are filled with juice.

Makes 12 servings

Crust:
3/4 cup + 1 tablespoon all-purpose flour
1/4 cup + 2 tablespoons whole-wheat flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 tablespoons + 1 teaspoon vegetable oil
3 tablespoons ice water

Fig Mixture:
15 large dried Calimyrna figs, quartered
1/2 cup fresh lemon juice
1/4 cup granulated sugar
1 tablespoon grated lemon zest

Filling:
1 egg yolk, lightly beaten
3 tablespoons granulated sugar
3 tablespoons fresh lemon juice
1 tablespoon all-purpose flour
1 tablespoon cornstarch

To prepare crust, in small bowl, whisk together all-purpose and whole-wheat
flours, sugar, salt and cinnamon. Add oil; work in with fingers until mixture
resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until mixture
forms soft dough. Gather dough into a ball; wrap in plastic wrap. Refrigerate 1
hour, until chilled.
Preheat oven to 400o F. Roll dough between 2 sheets of wax paper into a 9"
square. Fit dough into 8" square tart pan with removable bottom, pressing to form
a stand-up rim; prick all over with fork. Bake about 18 minutes, until light gold.
Cool crust on wire rack.
To prepare figs, in medium saucepan, combine figs, 1 cup water, the juice, sugar
and zest; bring to a boil. Reduce heat to low and simmer 20 minutes, until figs are
soft. Remove from heat; cool.
To prepare filling, place egg yolk in small bowl. In small saucepan, combine 1/2
cup water, the sugar, juice, flour and cornstarch. Bring mixture to a boil and
cook until slightly thickened, 3 minutes. Stir 3-4 tablespoons hot lemon mixture
into yolk. Add yolk mixture to saucepan, stirring over low heat, until thickened to
a custard-like consistency, about 2 minutes.
Spoon filling into cooled crust. Spoon fig mixture evenly over filling. Cool
completely on wire rack before cutting into 12 equal rectangles.

SERVING (2 X 2 1/2" PIECE) PROVIDES: 3/4 Fat, 1 1/4 Fruits, 1/2 Bread, 30
Optional Calories; 5 grams Fat, 3 grams Fiber.

PER SERVING: 195 Calories, 5 g Total Fat, 1 g Saturated Fat, 18 mg Cholesterol, 95
mg Sodium, 38 g Total Carbohydrate, 3 g Dietary Fiber, 3 g Protein, 46 mg Calcium