Although fresh figs are coming into season, this tart works best with dried figs; their rich, concentrated sweetness is complemented by the sharpness of the blue cheese. Serve warm or at room temperature, as an appetizer or dessert with a glass of port.

Jaime Harder
Recipe by Cooking Light July 2007

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Recipe Summary

Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Place flour, sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 15 times or until mixture resembles cornmeal. With processor on, slowly add 2 tablespoons ice water, 1 tablespoon at a time, through food chute, processing just until blended (do not allow dough to form a ball). Press crumb mixture into bottom and up sides of a 9-inch tart pan coated with cooking spray. Cover and refrigerate 30 minutes.

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  • Preheat oven to 375°.

  • Place pan on a baking sheet. Bake at 375° for 20 minutes (crust will be very lightly browned at edges). Cool slightly.

  • To prepare filling, place figs in a bowl; add enough boiling water to cover fruit. Cover and let stand 15 minutes or until figs are soft. Drain well; chop figs. Combine preserves and 1 tablespoon hot water in a medium bowl. Stir in chopped figs. Spoon fig mixture into crust, and spread in an even layer. Bake at 375° for 10 minutes or until heated. Cool on a wire rack for 5 minutes. Sprinkle with blue cheese.

Nutrition Facts

246 calories; calories from fat 31%; fat 8.4g; saturated fat 5.2g; mono fat 1.5g; poly fat 0.4g; protein 4.5g; carbohydrates 40.4g; fiber 3.3g; cholesterol 21mg; iron 1.5mg; sodium 159mg; calcium 88mg.