Serves: 5

Serves: 8
Ingredients
1 recipe
1 pound dried fig , stemmed and coarsely chopped
1/4 cup sugar
1/2 cup fresh orange juice
3/4 cup water
1/2 teaspoon grated orange zest
1 egg yolk beaten with 1 teaspoon water, for glaze
confectioners' sugar
Directions:
1 Prepare the pastry, if necessary. Let the larger piece of dough soften briefly at room temperature. Place the dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick.

2 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes.

3 In a medium saucepan, combine the figs, sugar, juice, and water. Bring to a simmer over medium heat. Cook, stirring occasionally, until thick, about 10 minutes. Let cool 30 minutes. Stir in the zest.

4 Place the oven rack on the lowest level. Preheat the oven to 350°F. Spread the fig mixture in the bottom of the prepared shell.

5 Roll out the remaining dough to a 10-inch circle about 1/8-inch thick. With a fluted pastry wheel, cut the dough into 1/2-inch-wide strips. Arrange the strips about 1 inch apart across the jam. Rotate the tart a quarter-turn and place the remaining strips across the top, forming a lattice pattern. Press the ends of the strips against the sides of the tart to seal. Brush the dough with the egg yolk.

6 Bake 35 to 40 minutes or until the pastry is golden brown.

7 Let the tart cool in the pan on a wire rack 10 minutes. Remove the pan rim and let the tart cool completely. Sprinkle with confectioner's sugar. Store covered with a large inverted bowl at room temperature up to 24 hours.

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