-
1
For the pastry, sift the flour and sugar into a large bowl; rub in the butter. Add the egg and enough ice-cold water (about 1/4 cup) to make the ingredients cling together. Press the dough into a ball. Knead on a floured surface until smooth. Divide the dough in half. Wrap in plastic wrap and refrigerate for 30 mins.
-
2
Roll one half of the pastry between sheets of parchment paper until large enough to fit a 9-inch tart pan with removable bottom. Press pastry into bottom and side of pan; trim edge. Prick bottom with fork. Cover; refrigerate for 30 mins.
-
3
Preheat the oven to 400u00b0F. Place tart pan on baking pan. Line pastry with parchment paper and fill with baking beans. Bake for 10 mins; remove paper and beans. Bake for 10 mins; cool.
-
4
Roll the remaining pastry (including the scraps) between sheets of parchment paper into an 11-inch square. Cut into 1/4-inch wide strips. Interweave the strips on a sheet of parchment paper to form a lattice large enough to cover the tart. Cover and refrigerate.
-
5
For the filling, place the cream, granulated sugar, brown sugar, honey and star anise in a heavy-bottomed saucepan on low heat. Stir, without boiling, until the sugar dissolves. Boil for about 7 mins, without stirring, or until the mixture turns golden brown. Cool for 10 mins. Gently stir in the nuts and figs.
-
6
Reduce the oven temperature to 350u00b0F.
-
7
Spread the filling into the tart crust. Gently invert the lattice off the paper onto the tart; trim the edge.
-
8
Bake for about 25 mins or until browned. Serve the tart with whipped cream, if desired.
