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Fig and Lemon Tart
Fig and Lemon Tart
(Crostata di Fichi e Limoni)
 
 
Ingredients:
 
8 oz (225 grams) plain white or Italian type 00 flour
1 teaspoon (5 ml) vanilla extract
8 oz (225 grams) superfine sugar
4 oz (100 grams) unsalted butter
1 egg yolk
1 teaspoon (5 ml) salt
6 unwaxed lemons
2 and 1/4 lbs (1 kg) fresh figs, washed
1 teaspoon (5 ml) fennel seeds

Directions:
 
To make the pastry, put the flour in a bowl and make a well in the center.
 
Add the vanilla extract, half the sugar, the butter, egg yolk and salt and mix together to form a dough.
 
Wrap in greaseproof paper and chill in the fridge for 20 minutes.

Using a skewer, prick the skins of the lemons well.
 
Put in a saucepan, add enough water to just cover, bring to a boil and let it boil for 10 minutes.
 
Repeat this boiling process 3 times, changing the water each time.

Drain the lemons, reserving the water.
 
Finely slice the lemons, leaving on the skin.
 
Put the lemon slices in a saucepan with the remaining sugar and the reserved water.
 
Cover and cook over a low heat for about 10 minutes until the liquid has reduced to about 1/4 pint (150 ml) and is syrupy.
 
Drain off the syrup and reserve.

Preheat the oven to 350 F (180 C).

On a lightly floured surface, roll out the pastry and use to line a 11 inch (28 cm) flan tin.
 
Cover the dough with the lemon slices.
 
Slice the figs and arrange on top.
 
Pour the lemon syrup over the figs and sprinkle with the fennel seeds.
 
Bake in the oven for 45 minutes until the pastry is golden.
 
Leave to cool before serving.

That's it!
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