This fresh-tasting tart is one way Capitol Hill resident Muriel Martin-Wein deals with the overabundance of figs from her tree. Serve with whipped cream that has been flavored with strawberry-flavored liqueur, if desired.
The tart is best made a few hours before it is served, but the pre-baked pie shell can be made 1 or 2 days in advance.
- 6 ounces cream cheese, softened
- 2 tablespoons sugar
- 1 to 2 tablespoons heavy cream
- 9-inch pre-baked pie shell, cooled
- 1/3 cup slivered almonds
- 12 large figs (about 1 pound)
- 2 teaspoons cornstarch
- 3/4 cup red currant jelly
Combine the cream cheese and sugar, blending it with a fork. Drizzle in the heavy cream a tablespoon at a time, stirring to create a spreadable consistency. Distribute the mixture evenly over the bottom of the cooled pie shell, then sprinkle the almonds evenly over the cream cheese mixture.
Cut the figs in half lengthwise and arrange them, cut side up, on top of the almonds. Make sure all of the cream cheese base is covered.
In a small saucepan, combine the cornstarch and jelly; place over low heat and cook for 2 to 5 minutes, stirring, until the mixture is smooth and translucent. Remove from the heat and let cool for 10 minutes, then spoon over the figs. Cut into wedges and serve.
Adapted from Muriel Martin-Wein.
Tested by Bonny Wolf.
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