1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1 tablespoon sugar
Dash of salt
1/4 cup chilled butter, cut into small pieces
2 tablespoons ice water
12 dried Black Mission figs, stems removed
1/4 cup fig preserves
1 tablespoon hot water
1/2 cup (2 ounces) crumbled Gorgonzola or other blue cheese
3 slices Proscuitto de Parma
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Place flour, sugar,
and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 15 times or
until mixture resembles cornmeal. With processor on, slowly add 2 tablespoons ice water, 1
tablespoon at a time, through food chute, processing just until blended (do not allow dough to form
a ball). Press crumb mixture into bottom and up sides of a 9-inch tart pan coated with cooking
spray. Cover and refrigerate 30 minutes.
Preheat oven to 375°.
Place pan on a baking sheet. Bake at 375° for 20 minutes (crust will be very lightly browned at
edges). Cool slightly.
To prepare filling, place figs in a bowl; add enough boiling water to cover fruit. Cover and let stand
15 minutes or until figs are soft. Drain well; chop figs. Combine preserves and 1 tablespoon hot
water in a medium bowl. Stir in chopped figs. Spoon fig mixture into crust, and spread in an even
layer. Cut proscuitto into small slices and place on the tart. Bake at 375° for 10 minutes or until
heated. Sprinkle with blue cheese. Cool on a wire rack for 5 minutes.