INGREDIENTS

    For the filling
  • 1 1/4 lbs dried calimyrna figs , stemmed, coarsely chopped
  • 1 3/4 cups dry marsala wine
  • 1 3/4 cups water
  • 1/4 cup packed golden brown sugar
  • 2 cinnamon sticks
  • 1/8 teaspoon ground cloves

    • For the crust

  • 2 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons fennel seeds
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter , plus
  • 6 tablespoons unsalted butter , room temperature (1 and 3/4 sticks)
  • 2 large eggs

DIRECTIONS

  1. For the filling:
  2. Combine all ingredients in heavy large saucepan and bring to boil over high heat. Reduce heat to medium-low.
  3. Cover and simmer until figs are very tender, about 1 hour.
  4. Uncover and simmer until liquid reduces slightly, about 8 minutes.
  5. Transfer mixture to medium bowl. Cool slightly. Refrigerate until cool, stirring occasionally (mixture will be thick), about 45 minutes.
  6. Discard cinnamon sticks. Filling can be made 1 day ahead. Cover and keep chilled.
  7. For the crust:
  8. Preheat oven to 375°F
  9. Mix flour, sugar, fennel seeds, and salt in processor. Add butter and 1 egg. Using on/off turns, process until dough forms.
  10. Gather dough into ball; divide in half. Flatten each half into disk.
  11. Wrap 1 disk in plastic wrap; refrigerate until cold, at least 30 minutes and up to 1 day.
  12. Press remaining dough disk onto bottom and up sides of 10-inch-diameter tart pan with removable bottom.
  13. Pierce bottom all over with fork.
  14. Chill until firm, about 10 minutes. Can be prepared 1 day ahead. Cover and keep chilled.
  15. Roll out chilled dough disk on waxed paper to 12-inch round.
  16. Transfer dough on waxed paper to rimless baking sheet.
  17. Cut dough into twelve 3/4-inch-wide strips.
  18. Chill strips while filling tart. Spread filling evenly in crust.
  19. 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.
  20. Whisk remaining egg in small bowl to blend; brush over lattice.
  21. Bake tart until juices bubble thickly around edges and crust is deep golden, about 55 minutes.
  22. Cool on rack 1 hour. Using small knife, gently loosen tart from pan sides. Remove sides.
  23. Serve slightly warm or at room temperature with ice cream. Serves 8.
  24. That’s it!