Vivian Richardson’s Fig and Port Tart with Rose Glaze

Marin County, California

Vivian Richardson says of Marin County: “Our hills-and-valley microclimates are hospitable to almost
anything we want to grow. From olives, to citrus, to loquats, to persimmons, to your average garden fare,
all find a home within our borders.” When her neighbor’s fig tree is groaning with lush, velvety Black
Mission figs, Ms. Richardson feasts on the fruit for weeks. “As I scamper back to my kitchen with my figgy
loot,” she says, “I am a-brim with plans. There will be fig jam. There will be small birds stuffed with figs
and tarragon. There will be fig breads. There will be figs sliced and slathered with warmed Gorgonzola
and topped with prosciutto.” But among her favorites is this fig tart.

2 1⁄2 cups good ruby port, or 1⁄4 cup boysenberry or blackberry jam
1⁄2 recipe Michael Mulligan’s All-Butter Pie Crust
1⁄2 cup sugar
1 tablespoon all-purpose flour
Generous pinch of salt
4 1⁄2 cups firm ripe figs (about 30), washed,
stemmed, and cut into quarters
1 tablespoon unsalted butter, cut into small cubes and chilled
1 large egg yolk, beaten
1⁄2 cup rose jam, melted (see Note)
Vanilla ice cream or crème fraîche, for serving

1. Preheat the oven to 375°F. Place the port into a saucepan over medium-high heat, bring the port up
to a simmer and reduce until it is syrupy. This is easily done, but be careful toward the end because it
can go from syrup to a burned mess in an instant. When the syrup begins to foam up, you are there.
Take it off the heat and set aside to cool.
2. While the port is reducing, roll out the crust and place it in a 9-inch tart pan by folding it into quarters
and placing the point in the center of the pan. Unfold and gently press the dough into the pan. Trim
the crust to 1 inch above the rim the pan, then fold back in and press firmly to reinforce the edge.
Chill.
3. Whisk together the sugar, flour, and salt in a large bowl. Add the figs and toss until well coated. Add
the port syrup (or the jam) and toss until thoroughly distributed.
4. Pour the fig filling into the crust. Dot with the butter. Brush the crust with the beaten egg yolk. Place
into the oven and bake for 30 to 35 minutes, brushing the crust once more with egg partway through,
until figs are collapsed and bubbly and the pastry is brown and crisp.
5. Remove the tart from the oven and while still warm, brush with the rose jam until it glistens.
6. Serve at room temperature with vanilla ice cream or crème fraîche.

Serves 8

Note: Rose jam is available in most Middle Eastern markets; it can be replaced by boysenberry or black-
berry jam. The rose jam gives it a heavenly. Note: blackberry or boysenberry are also lovely.

From ONE BIG TABLE by Molly O’Neill. Copyright © 2010 by Molly O’Neill. Reprinted by permission
of Simon & Schuster, Inc, NY