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1
For the filling:
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2
Combine all ingredients in heavy large saucepan and bring to boil over high heat.
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3
Reduce heat to medium-low.
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4
Cover and simmer until figs are very tender, about 1 hour.
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5
Uncover and simmer until liquid reduces slightly, about 8 minutes.
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6
Transfer mixture to medium bowl.
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7
Cool slightly.
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8
Refrigerate until cool, stirring occasionally (mixture will be thick), about 45 minutes.
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9
Discard cinnamon sticks.
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10
Filling can be made 1 day ahead.
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11
Cover and keep chilled.
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12
For the crust:
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13
Preheat oven to 375F
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14
Mix flour, sugar, fennel seeds, and salt in processor.
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15
Add butter and 1 egg.
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16
Using on/off turns, process until dough forms.
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17
Gather dough into ball; divide in half.
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18
Flatten each half into disk.
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19
Wrap 1 disk in plastic wrap; refrigerate until cold, at least 30 minutes and up to 1 day.
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20
Press remaining dough disk onto bottom and up sides of 10-inch-diameter tart pan with removable bottom.
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21
Pierce bottom all over with fork.
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22
Chill until firm, about 10 minutes.
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23
Can be prepared 1 day ahead.
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24
Cover and keep chilled.
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25
Roll out chilled dough disk on waxed paper to 12-inch round.
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26
Transfer dough on waxed paper to rimless baking sheet.
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27
Cut dough into twelve 3/4-inch-wide strips.
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28
Chill strips while filling tart.
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29
Spread filling evenly in crust.
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30
Place 6 dough strips atop filling, spacing evenly.
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31
Place remaining 6 strips diagonally atop first 6 strips, forming diamond lattice pattern.
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32
Press ends of strips against edge of tart pan to trim.
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33
Whisk remaining egg in small bowl to blend; brush over lattice.
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34
Bake tart until juices bubble thickly around edges and crust is deep golden, about 55 minutes.
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35
Cool on rack 1 hour.
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36
Using small knife, gently loosen tart from pan sides.
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37
Remove sides.
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38
Serve slightly warm or at room temperature with ice cream.
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39
That's it!
