Fig Tart

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					Easy Figgy Tart
Servings: 6

Rustic tarts are easy-to-prepare desserts. Filled with fruits, they are the better alternative to some of the sweeter
holiday desserts. When creating the tart, rough edges are okay, or you can trim them with scissors. Cinnamon and
cardamom are a healthy addition with cardamom boasting stress relief among its soothing effects. It's particularly
good if you’ve been eating some gassy holiday meals!

     4 cups thinly sliced fresh figs
     1/4 cup fig preserves
     1/2 teaspoon pure almond extract
     1 teaspoon finely grated lemon peel
     2 tablespoons honey
     1/2 teaspoon cinnamon
     1/2 teaspoon cardamom
     1-1/2 cups all-purpose flour
     2 teaspoons sugar
     1/2 teaspoon salt
     1 stick (4 ounces) chilled, unsalted butter,
      cut into 1/2-inch pieces
     2 tablespoons ice water
     2 tablespoons cold non-fat milk
     1 egg, beaten
     Brown or Turbinado sugar

Toss the fruit in a large bowl with the preserves, almond extract, lemon, honey, cinnamon, and cardamom; set aside
and make the dough.

Mix together the flour, sugar, and salt in a food processor and then quickly pulse in the butter leaving large visible
chunks. Add the ice water and milk all at once and process until the dough forms and comes together, removing as
soon as it forms (don't overmix). Turn dough out and cover in plastic wrap and refrigerate for 15 minutes. Roll out on a
floured surface to 14 inches diameter.

Preheat the oven to 350 degrees. Heap the fruit mixture in the center of the dough circle. Using your fingertips, fold
the edges of the dough over some of the fruit to create a rim about 2 inches wide. Work your way around the circle,
pleating the dough as you go. Brush the beaten egg over the dough and sprinkle with some cinnamon and brown sugar.
Place the tart onto a baking sheet coated with DuPont™ Teflon® nonstick and bake about 55 minutes or until golden
brown and a little bubbly in the center. Let rest a few minutes before cutting into pie wedges and serving.

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