For the crust
1 1/2 cups all-purpose flour (120 g)
1/2 cup granulated sugar
6 tablespoons unsalted butter, softened and cut into small pieces
2 tablespoons cold water
For the topping
3 1/4 cups confectioners' sugar (270 g)
1/2 cup cold water
14 medium-sized figs, with skin and stem, washed
1 1/2 cups red wine (240 ml)
For the filling
4 tablespoons cornstarch
2 large egg yolks
1/3 cup confectioners' sugar (60 g)
2 1/2 cups whole milk (600 ml)
For the crust
1 1/2 cups all-purpose flour (120 g)
1/2 cup granulated sugar
6 tablespoons unsalted butter, softened and cut into small pieces
2 tablespoons cold water
For the topping
3 1/4 cups confectioners' sugar (270 g)
1/2 cup cold water
14 medium-sized figs, with skin and stem, washed
1 1/2 cups red wine (240 ml)
For the filling
4 tablespoons cornstarch
2 large egg yolks
1/3 cup confectioners' sugar (60 g)
2 1/2 cups whole milk (600 ml)
Prepare the crust: In a medium bowl, combine flour, granulated sugar, and butter
Use your fingers to work the butter into the flour until it resembles coarse crumbs
Mix in cold water just until the dough comes together
Form a ball with the dough and wrap it in plastic wrap
Refrigerate for at least 15 minutes
Preheat the oven to 350°F (180°C)
Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch
Place the dough into a 9-inch tart pan with a removable bottom
Press the edges to form a crust and trim any excess dough
Form remaining dough into small balls
Flatten each ball slightly into a disk shape
Place the disks onto the sides of the tart shell, pressing them gently into place
Bake the crust for about 20 minutes, or until lightly golden
Remove from oven and let cool completely
Prepare the topping: In a large saucepan, combine confectioners' sugar and cold water
Place over medium heat and cook, stirring constantly, until the mixture comes to a boil
Reduce heat to low and simmer for about 5 minutes, or until the caramel is smooth and syrupy
Add figs and red wine
Cook, stirring occasionally, until the figs are tender and the liquid has almost completely evaporated
Prepare the filling: In a medium saucepan, combine cornstarch, egg yolks, and confectioners' sugar
Place over medium heat and cook, stirring constantly, until the mixture comes to a boil
Reduce heat to low and simmer for about 5 minutes, or until the filling is smooth and thick
Assemble the tart: Spread the cooled filling into the baked tart shell
Arrange figs on top of the filling
Drizzle with 3 tablespoons of the caramel sauce (discard any remaining)
Cover with plastic wrap and refrigerate for at least 2 hours
Serve chilled, with the remaining caramel sauce drizzled over the top
(Approximately 548 calories per serving.)
