Fig And Lemon Tart

Grrrrrgh!
Course : Tarts
From: HungryMonster.com
Serves: 12
 

Ingredients:

3/4 cup all-purpose flour -- plus
1 tablespoons all-purpose flour
1/4 cup whole wheat flour -- plus
2 tablespoons whole wheat flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons vegetable oil
1 teaspoon vegetable oil
3 tablespoons ice water
11 1/4 ounces dried figs -- quartered
1 tablespoons lemon zest -- grated
1/2 cup fresh lemon juice
1/4 cup granulated sugar
1 large egg yolk -- lightly beaten
3 tablespoons granulated sugar
3 tablespoons fresh lemon juice
1 tablespoons all-purpose flour
1 tablespoons cornstarch
 

Preparation:

To prepare crust, in small bowl, whisk together all purpose flour and whole wheat flours, the sugar, salt and cinnamon. Add oil; work in with fingers until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until mixture forms soft dough. Gather dough into a ball; wrap in plastic wrap. Refrigerate until chilled, 1 hour. Preheat oven to 400 oF. Roll dough between 2 sheets of wax paper into a 9 inch square. Fit dough into an 8 inch square tart pan with removable bottom, pressing to form a stand-up rim; prick all over with fork. Bake until light gold, about 18 minutes. Cool on wire rack. To prepare figs, in medium saucepan, combine figs, 1 cup water, the zest, juice and sugar; bring to a boil. Reduce heat to low and simmer until figs are soft, 20 minutes. Remove from heat; cool. To prepare filling, lightly beat yolk in medium bowl; set aside. In small saucepan, combine 1/2 cup water, the sugar, juice, flour and cornstarch. Bring mixture to a boil and cook until slightly thickened, 3 minutes. Stir 3-4 tablespoons of the mixture into yolk. Add yolk mixture to saucepan, stirring over low heat, until thickened to a custard-like consistency, about 2 minutes. Spoon filling into cooled crust. Spoon fig mixture evenly over filling. Cool completely on wire rack before cutting into 12 pieces.