Fig and Feta Honeycomb Tart

Instructions

1. 1

   In a large bowl, combine flour and cold butter. Cut butter into flour using a pastry blender or your fingertips until it resembles coarse crumbs.

   ~10 min
2. 2

   Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.

   ~5 min
3. 3

   Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 60 minutes.

   ~60 min
4. 4

   Preheat oven to 375°F (190°C).

5. 5

   On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.

   ~5 min
6. 6

   Line the tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes.

   ~15 min
7. 7

   Remove parchment paper and weights. Continue baking for another 10-12 minutes until the crust is lightly golden.

   ~12 min
8. 8

   While the crust bakes, combine quartered figs, granulated sugar, lemon juice, and cinnamon in a saucepan. Cook over medium heat for 10-15 minutes, stirring occasionally, until figs have softened and the mixture has thickened into a compote.

   ~15 min
9. 9

   Spread the fig compote evenly into the pre-baked tart shell.

   ~2 min
10. 10

    Sprinkle the crumbled feta cheese over the fig compote.

    ~1 min
11. 11

    Return the tart to the oven and bake for an additional 15-20 minutes, or until the feta is slightly softened and the crust is golden brown.

    ~20 min
12. 12

    Remove from oven and let cool slightly. Gently warm the honey in a small saucepan. Drizzle the warm honey over the tart and sprinkle with toasted slivered almonds.

    ~5 min