- For the Tartlets
- 12 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour, plus more for dusting
- 3 tablespoons granulated sugar
- 1/3 cup confectioners' sugar
- 1/2 teaspoon salt
- 3/4 cup fig jam
- For the Topping
- 1/2 cup bourbon
- 1/2 cup granulated sugar
- 1 vanilla bean, split lengthwise and seeds scraped out
- 1 1/4 cups dried black figs, stems removed, halved
- Creme fraeche, for serving
and cook until it browns and smells nutty, then let cool. Stir in the flour, both sugars and the
salt with a wooden spoon. Sprinkle with 1 tablespoon water, if necessary, to help the dough clump together. Turn out onto a floured surface and knead three or four times, or just until the dough comes together.
Scoop 1/4 cup dough into each of 6 nonstick muffin-pan cups. Press the dough down in the middle and slightly up along the sides to make a cup shape. Chill until firm, about 30 minutes. Place 1 heaping tablespoon fig jam in the center of each tartlet and bake until golden, 35 to 40 minutes. Cool slightly, then remove from the pan.
Meanwhile, make the topping: Heat the bourbon, sugar, 1/2 cup water and the vanilla pod and seeds in a medium saucepan over medium heat. Add the figs and poach until they are plump and the liquid is syrupy, about 15 minutes. Serve the tartlets with the figs, their sauce and a dollop of creme fraeche.
Photograph by Con Poulos