Fresh Fig Tart

Warmed honey makes an easy, glistening glaze for this dessert. Allow about 30 minutes chilling time once the crust is pressed into the tart pan.

Yield: 12 servings (serving size: 1 tart wedge and 1 tablespoon yogurt)

Ingredients

• Crust:
• Cooking spray
• 6.75  ounces  all-purpose flour (about 1 1/2 cups)
• 2  tablespoons  sugar
• 1/2  teaspoon  ground cinnamon
• 1/8  teaspoon  salt
• 6  tablespoons  chilled butter, cut into small pieces
• 1  teaspoon  vanilla extract
• 1  large egg
• 
  Filling:
• 2  pounds  firm ripe Black Mission figs, trimmed
• 1/4  cup  sugar
• 2  tablespoons  all-purpose flour
• 2  tablespoons  honey
• 3/4  cup  2% reduced-fat Greek-style yogurt

Preparation

1. Preheat oven to 400°.

2. To prepare crust, coat a 9-inch round removable-bottom tart pan with cooking spray; set aside. Weigh or lightly spoon 6.75 ounces flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, 2 tablespoons sugar, cinnamon, and salt in a food processor; pulse to combine. With processor on, gradually add butter through food chute, processing until mixture resembles wet sand. Combine vanilla and egg in a small bowl; stir with a whisk. With processor on, gradually add egg mixture, processing until dough forms. Turn dough out into prepared pan; gently press into bottom and up sides of pan. Chill 30 minutes.

3. To prepare filling, thinly slice figs to measure 1 1/2 cups; cut remaining figs into (1/2-inch) pieces (about 5 cups). Combine fig pieces, 1/4 cup sugar, and 2 tablespoons flour, tossing to coat figs. Spoon fig mixture into prepared crust. Bake at 400° for 20 minutes; reduce oven temperature to 350° (do not remove tart from oven). Bake an additional 25 minutes or until bubbly. Remove from oven; arrange fig slices over top of tart.

4. Place honey in a microwave-safe bowl. Microwave at HIGH 1 minute; brush over fig slices. Cool tart slightly on a wire rack. Serve warm with yogurt.

Nutritional Information

Calories:

224

Fat:

6.6g (sat 4g,mono 1.7g,poly 0.3g)

Protein:

4.3g

Carbohydrate:

36.7g

Fiber:

2.5g

Cholesterol:

34mg

Iron:

1.1mg

Sodium:

77mg

Calcium:

53mg