Prepare the Filling:
- Marsala and Fig Tart
- (Crostata con Fichi e Marsala)
- 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
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.
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