Black Mission Fig Tart


If your guests can't figure out where they've tasted something like this rich, deep, spicy tart before, just utter two simple words: Fig Newtons. You can prepare the figs through step 1 a day ahead; cover and chill figs and liquid until ready to use. You can make the dough (step 2) up to 3 days ahead and keep it wrapped and chilled.

What you will need

1 pound dried black Mission figs

2 750-ml. bottles light- or medium-bodied dry red wine (such as Pinot Noir)

1 cup plus 3 tbsp. sugar, divided

3/4 teaspoon salt, divided

5 black peppercorns

1 cinnamon stick

3 whole allspice

2 whole cloves

1 teaspoon vanilla extract

1 1/2 cups flour, plus more for rolling

3/4 cup very cold butter cut into small pieces, plus more for foil

8 ounces crème fraîche


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