Fig Tart with Cornmeal Crust Recipe

How to make it

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• Cream together the butter and granulated sugar in bowl of an electric mixer, about 2 minutes.
• Add yolks, and mix just to combine.
• Whisk together the dry ingredients, and add to the yolk mixture; mix just until it comes together loosely.
• Transfer the dough to plastic wrap, press together, and transfer to the refrigerator to chill for at least 30 minutes, until firm.
• Prepare a 4 1/2-by-14-inch rectangular fluted tart tin with cooking spray or butter.
• Roll out the dough between two pieces of plastic wrap to about 1/8-inch thickness. Discard the top plastic wrap, and gently invert dough over the prepared tart tin. Discard the remaining piece of plastic wrap. Press the dough into tin, and trim so the dough is flush to edges.
• Repair tears or cracks on the dough by pressing together dough with your fingers.
• Place in the refrigerator to chill for about 30 minutes.
• Heat oven to 350 degrees.
• Prick the crust several times with a fork, and bake on the middle rack of oven until the crust begins to colour, 15 to 20 minutes.
• Remove from oven, and transfer to a wire rack to cool completely. When cool, remove from the pan.
• Place on a serving platter or board.
• Beat cream cheese until smooth.
• Add the fresh cream and confectioners' sugar, and beat until mixture is smooth and fluffy, about 2 minutes.
• Transfer to the refrigerator to chill for 30 minutes.
• Spread the filling into the cooled crust, and arrange the figs on top, pressing them in slightly.
• To make the glaze, combine the jam and wine in a small saucepan.
• Set over medium-high heat, and bring to a boil, stirring frequently.
• Reduce heat, and simmer until mixture is thick and syrupy, about 2 minutes.
• Cool slightly, and brush warm glaze over figs with a pastry brush.
• Chill the tart in the refrigerator, or serve. Either way, serve within several hours.
• A couple of times I've skipped the crust altogether, because it's so fiddley and just used a different crust recipe. This recipe works well in just about any kind of crust but really is best the way I've described.